Ingredients
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2 cups mandioca (cassava), peeled and diced small mandioca2 cups mandioca (cassava), peeled and diced small
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1 red bell pepper, diced red bell pepper1 red bell pepper, diced
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1 yellow bell pepper, diced yellow bell pepper1 yellow bell pepper, diced
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1 small red onion, chopped red onion1 small red onion, chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 cup baby spinach, chopped baby spinach1 cup baby spinach, chopped
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1/2 cup cooked black beans (optional for extra protein) black beans1/2 cup cooked black beans (optional for extra protein)
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1/4 cup Brazil nuts, finely chopped (sub: sunflower seeds for nut-free) sunflower seeds1/4 cup Brazil nuts, finely chopped (sub: sunflower seeds for nut-free)
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/4 tsp ground cumin ground cumin1/4 tsp ground cumin
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1/2 tsp turmeric turmeric1/2 tsp turmeric
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1/2 tsp salt (or to taste) salt1/2 tsp salt (or to taste)
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1/4 tsp black pepper black pepper1/4 tsp black pepper
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1 lime, cut into wedges lime1 lime, cut into wedges
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2 tbsp chopped fresh cilantro cilantro2 tbsp chopped fresh cilantro
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Water or vegetable broth for sautéing vegetable brothWater or vegetable broth for sautéing
Directions
Boil mandioca, then sauté all vegetables with spices, fold in spinach and optional black beans, and finish with a toasted Brazil nut crumble and fresh herbs. Serve warm with a squeeze of lime. For a nut-free version, replace Brazil nuts with toasted sunflower seeds. You can substitute sweet potato for mandioca if unavailable, though the flavor will differ. This hash is excellent served alone or wrapped in a gluten-free tapioca crepe.
Steps
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1
Done
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Bring a pot of salted water to boil. Add diced mandioca and cook for 7-10 minutes, until just fork-tender. Drain and set aside. |
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2
Done
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Heat a large nonstick skillet over medium heat. Add a few tablespoons of water or vegetable broth. Sauté onions and garlic for 2 minutes until translucent. |
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3
Done
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Add red and yellow bell peppers. Cook for 3-4 minutes, stirring, until slightly softened. |
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4
Done
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Stir in the cooked mandioca cubes. Sprinkle with smoked paprika, cumin, turmeric, salt, and black pepper. Sauté for another 5-6 minutes, adding more water/broth as needed, until everything is golden and fragrant. |
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5
Done
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Fold in chopped spinach and black beans (if using). Cook 1-2 minutes until spinach is wilted. |
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6
Done
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Meanwhile, in a dry pan, toast chopped Brazil nuts (or sunflower seeds) over low heat for 2-3 minutes until fragrant. |
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7
Done
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Plate the hash, sprinkle with toasted Brazil nuts, and garnish with fresh cilantro and lime wedges. Serve hot. |
