My food cravings are all about cold, fresh salads + smoothies in the summer, and warming, comforting stews in the winter. But what about these in-between days, when it’s 45 degrees at 7am but going to be a high of 81 a few hours later? That’s where this in-between season bowl comes in… and it couldn’t hit the spot better.
A bed of raw chopped baby greens piled with a warm sweet potato, rosemary, caramelized onion + sausage hash, a fried egg, cooling avocado crema and zesty salsa verde. It’s one half raw, fresh and light; one half warm, hearty and comforting. For confused cravings on these in-between season days. And in Austin, apparently, these days (before the full-on blazing heat) are few.
In-between Season Bowl (sweet potato, caramelized onion + [veg] sausage hash over greens with a fried egg + avocado crema)
sweet potato hash adapted from the kitchn
For the hash (can be made in advance) :
- 1 large yellow onion, sliced into half moons
- 1 T butter
- 1/2 pound ground veggie sausage (or fresh Italian sausage)
- 2 medium-large sweet potatoes (I used a single gigantic one from the garden)
- 3 garlic cloves, minced
- 1 long stem fresh rosemary, minced
- 2 T olive oil
- 1 T sea salt, plus more to taste
- freshly ground black pepper
Heat the oven to 450°F. Melt butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. Lower the heat slightly and cook the onions for about 10 minutes, stirring occasionally, and lowering the heat further if they seem to be burning. Add sausage in the skillet and chop up into fine crumbles with a spatula. *(If using real sausage you may want to cook in a separate skillet so you can drain the excess fat). Cook onions and sausage another 10 minutes or until onions are caramelizing and sausage is browned and starting to crisp.
While that’s all cooking away to caramel crispy goodness, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Toss them in a bowl with the minced garlic and rosemary leaves, olive oil, salt, and a generous helping of black pepper.
When onions and sausage are done, stir them into the bowl of sweet potatoes. Line a large baking sheet with foil and spread out the mixture evenly. Roast for 30 to 45 minutes or until potatoes are soft and browned. *(If not using immediately, cool the hash and refrigerate for up to 3 days.)
For the avo crema :
- 1 ripe avocado
- 3 T yogurt (I’ve used both kefir and Greek, so whatever’s on hand)
- 1 hefty wedge of lime
- salt + pepper to taste
Scoop out avocado and mash with yogurt. Squeeze lime and dash with salt and pepper, mix in, and adjust to taste.
For the bowl :
- raw chopped greens (I used a mix of baby kale, spinach and chard, but large leaf kale would be great too.)
- 1 egg (per person)
- sweet potato + sausage hash, warm
- avo crema
- salsa verde
Fry your egg(s) in some butter or coconut oil. Place chopped greens in a bowl (lightly steamed or sauteed greens would work great, too). Top with warm sweet potato, onion + sausage hash, egg, avocado crema and a bit of salsa verde. Indulge in nutritious goodness and enjoy!