Almost Paleo Spiced Sweet Potato Hash with Tzatziki

I’ve been getting bored with vegan recipes here lately, and I’m trying to cut back on wheat products – not for sure if that makes me “gluten free” just yet – and so, to feed my creative self, I’m starting to turn to Paleo recipes sans all of the restrictions.  For the most part, Paleo can easily be vegan-ized (at least, from my understanding of it), which makes it ideal for inspiration.  Yum!

Spiced Sweet Potato Hash with Tzatziki Spiced Sweet Potato Hash with Tzatziki  
Spiced Sweet Potato Hash with Tzatziki

Today’s inspiration came from here, a beautiful blog by Irena with equally beautiful pictures.  In order to be able to use the ingredients that I had on-hand (rather than having to go to the store to buy them, eek!), the recipe was modified to add an extra veggie – and, that’s the one you’ll find below (including a recipe for Tzatziki made from scratch).  Also, save yourself the time and leave the skin on all the veggies – just make sure to wash them thoroughly first.

I hope to give Irena’s recipe an honest try when I have access to the other ingredients listed (maybe I can barter again?).  Either way, along with a tofu scramble, this is a great way to start the day.  Spiced Sweet Potato Hash with Tzatziki

Spiced Sweet Potato Hash:

2 large sweet potatoes, diced (makes between 5 and 6 cups)
2 large carrots, diced (makes between 1 and 1/2 to 2 cups)
3 cloves fresh garlic, smashed and chopped
2 teaspoons smoked paprika (use “Sweet” if you like it on the milder side, or “Hot” if you like it spicy)
2 teaspoons cumin seeds
4 teaspoons oil (for sautéeing)
salt, to taste

Directions: Combine all ingredients in a large mixing bowl.  Place a large skillet over medium heat.  Working in two or three batches, sauté until tender and slightly browned.  Transfer to serving bowl and continue with remaining batches.  Top with Tzatziki Sauce (recipe below).  Makes: 6-8 servings. Spiced Sweet Potato Hash with Tzatziki

Spiced Sweet Potato Hash with Tzatziki

Tzatziki Sauce:

1/4 lemon, juiced
3 Tablespoons firm tofu, drained
1 Tablespoon plus 1 teaspoon tahini
2 and 1/2 Tablespoons oil (any mild-flavored kind will do)
1 Tablespoon “milk
1 Tablespoon water
1 teaspoon dried dill leaves
salt and pepper, to taste
1/4 cup grated cucumber (leave on the peel and the seeds)

Directions: Combine all ingredients in a blender (except cucumber).  Blend until smooth.  Add cucumber and pulse for 1-2 minutes, or until it is lightly chopped and evenly distributed throughout sauce.  Use as a topping over Spiced Sweet Potato Hash (above) or over falafel-ish items.  Makes: about 3/4 cup.

Don’t have any sweet potatoes?  Try out these recipes instead:

Butternut Squash and Sweet Potato Hash
Butternut Squash and Sweet Potato Hash
Indian Spiced Broccoli Hash
Indian Spiced Broccoli Hash
Sausage-Less Hash
Sausage-Less Hash
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