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Sweet and Savory Tropical Root Vegetable Hash

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A vibrant and hearty hash made with a medley of tropical root vegetables like sweet potato, yuca, and plantain, tossed with caramelized onions, bell peppers, and warm spices. Perfectly balanced with sweet and savory notes for a delicious vegan meal or side.

Ingredients

Scale
  • 1 medium sweet potato, peeled and diced
  • 1 cup yuca (cassava), peeled and diced
  • 1 ripe plantain, sliced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil or coconut oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • Salt and black pepper to taste
  • 1 tbsp chopped fresh cilantro or parsley (for garnish)
  • Lime wedges, for serving (optional)

Instructions

  1. Bring a pot of salted water to a boil. Add diced yuca and sweet potato. Boil for 10–12 minutes, until just fork-tender. Drain and set aside.
  2. Heat 1 tbsp oil in a large skillet over medium heat. Add plantain slices and cook until golden and caramelized, about 2–3 minutes per side. Remove and set aside.
  3. In the same skillet, add remaining oil. Sauté onions and garlic for 2–3 minutes until softened and fragrant.
  4. Add bell peppers, cooked yuca, and sweet potato. Season with smoked paprika, cumin, salt, and pepper. Stir well and cook for 6–8 minutes until golden and slightly crispy, stirring occasionally.
  5. Add caramelized plantains back to the skillet. Toss gently to combine and heat through.
  6. Garnish with chopped cilantro or parsley and serve with lime wedges if desired.

Notes

  • For extra flavor, add a dash of hot sauce or a pinch of chili flakes.
  • You can prep the root vegetables ahead of time for quick assembly.
  • Pairs well with avocado or a fried egg (if not vegan).

Nutrition

Keywords: tropical hash, root vegetable hash, yuca hash, plantain hash, vegan hash, sweet and savory skillet

Find it online: https://yumcove.com/sweet-and-savory-tropical-root-vegetable-hash/