Name: Air-Fryer Hearty Vegetable Hash with Golden Yogurt
Total time: 35 min
Ingredients: 4 teaspoons extra-virgin olive oil , divided; ¼ teaspoon ground cumin; ¼ teaspoon ground turmeric; ¼ cup plain yogurt; 1 tablespoon minced fresh cilantro; ½ teaspoon table salt , divided; 1 pound sweet potato , peeled and cut into 1⁄2-inch pieces; 12 ounces cremini mushrooms , trimmed and quartered; 2 shallots , sliced thin; ¼ teaspoon ground black pepper; 2 ounces (2 cups) baby kale; ¼ cup shelled pistachio , toasted and chopped

Why This Recipe Works

We transformed that roasted veggie concept into a quick, flavorful hash you can eat for a healthy breakfast (or lunch or dinner). We used nutrient-dense sweet potatoes and meaty mushrooms along with shallots, which crisped up nicely in the air fryer. To start our day with some fresh greens, we also incorporated raw baby kale. We tried air frying the kale with the other vegetables, but it burnt long before the sweet potatoes and mushrooms were done. Instead, we tossed the warm vegetables with the kale to wilt it. We drizzled a silky-smooth yogurt sauce, flavored with cumin, turmeric, and cilantro, over the hash. A sprinkling of pistachios added some protein and a finishing crunch.

Before You Begin

This recipe can be easily doubled; increase cooking time to about 45 minutes, stirring twice during cooking.

Instructions

Combine 1 teaspoon oil, cumin, and turmeric in small bowl and microwave until fragrant, about 1 minute. Stir in yogurt, cilantro, and ¼ teaspoon salt; set aside for serving.

Toss potatoes, mushrooms, and shallots with pepper, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt in large bowl; transfer to air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are tender and golden brown, 18 to 20 minutes, stirring halfway through cooking.

Return vegetables to now-empty bowl. Add kale and toss gently to combine. Drizzle individual portions with yogurt sauce and sprinkle with pistachios before serving.