1 large Mayan Sweets® Onion, sliced
1 tbsp olive oil
3 cloves of garlic, finely chopped
2 cups The Original Baby potatoes, halved, boiled
1 tsp smoked paprika
1 tsp cumin
¼ tsp red pepper flakes
1 tsp sea salt
½ tsp black pepper
2 cups fresh baby kale or spinach
1½ cups chickpea + fava bean flour
1½ cups water
1 tsp garlic powder
2 tbsp nutritional yeast
½–1 tsp black salt
Prep Time: 20 min
Cook Time: 45 min
Servings: 6
1 Lightly grease a large 9" cast-iron skillet with butter and set aside. Preheat oven to 350° F.
2 Heat a skillet over medium heat for 30 seconds before adding olive oil.
3 Add in sweet onions and sauté for 10 minutes on low-medium heat until translucent and fragrant. Make sure to stir often to avoid burning.
4 Add garlic to the pan and stir until well combined. Cook for around 2 minutes.
5 Add baby potatoes, paprika, cumin, red pepper flakes, sea salt, and pepper. Continue cooking for another minute.
6 Add the spinach or kale and cook until completely wilted and no moisture is left in the pan.
7 Remove from heat, evenly transfer to the greased cast-iron skillet and flatten the surface slightly with a spoon or fork. Set aside.
8 In a large mixing bowl, whisk the flour, water, garlic powder, nutritional yeast, and black salt until well combined. Once well combined, transfer mixture to the prepared cast iron skillet and gently pour over the sweet onion/baby potato mixture.
9 Cook for 30 minutes in the preheated oven.
10 Enjoy with fresh herbs like Olé Pacífíca® Basil, some hot sauce, and sliced avocado.
To learn more about Progressive Produce, visit www.progressiveproduce.com
