Description
This Sweet Potato Breakfast Hash with Black Beans is a hearty and flavorful dish perfect for starting your day right. Packed with nutritious ingredients and a Southwestern flair, it’s a satisfying vegan and gluten-free breakfast option.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes
Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro (optional)
- Avocado slices and hot sauce for serving (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet. Sauté onion and bell pepper until softened.
- Add Sweet Potatoes: Add sweet potatoes, cumin, paprika, chili powder, salt, and pepper. Cook until tender and crispy.
- Finish Dish: Stir in black beans and garlic, cook until heated through. Garnish with cilantro and serve with avocado and hot sauce.
Notes
- This hash is delicious on its own or topped with a fried or poached egg.
- For extra heat, add diced jalapeño with the onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
