Sweet Potato and Black Bean Breakfast Hash

Hello everyone, Jenny here! If you’re searching for a hearty and nutritious breakfast to kickstart your day, this Sweet Potato and Black Bean Breakfast Hash is a must-try. It’s a savory and satisfying dish that combines the sweetness of roasted sweet potatoes with the rich flavor of black beans. Packed with protein and fiber, this breakfast hash keeps you full and energized throughout the morning.

I love making this hash on busy weekdays or lazy weekend mornings when I want a comforting meal without a lot of fuss. It’s incredibly versatile—you can add your favorite veggies or top it with avocado for extra creaminess. The combination of textures and flavors always puts a smile on my face, and it’s a hit with my family too!

Number of servings: 4
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Cuisine: Vegan

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 1 bell pepper, diced (any color)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Equipment/Utensils

• Large skillet or frying pan
• Cutting board
• Knife
• Spatula

Preparation Steps

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Sweet Potatoes: Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy, turning halfway through.
3. Cook Vegetables: While the sweet potatoes roast, heat a large skillet over medium heat. Add a little olive oil, then sauté the onion and bell pepper until soft and fragrant, about 5 minutes.
4. Combine Ingredients: Add the black beans, smoked paprika, cumin, and garlic powder to the skillet. Stir well and cook for another 2-3 minutes.
5. Mix and Serve: Once the sweet potatoes are done, fold them into the skillet with the vegetables and beans. Mix everything thoroughly and cook for an additional 2 minutes. Garnish with fresh cilantro if desired.

Nutritional Information (per serving)

• Calories: 300
• Total Fat: 10g
• Saturated Fat: 1g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 10g

Vitamins and Minerals (per serving)

• Vitamin A: 200% of the Daily Value (DV)
• Vitamin C: 25% of the DV
• Folate: 15% of the DV
• Iron: 15% of the DV
• Magnesium: 12% of the DV

This Sweet Potato and Black Bean Breakfast Hash is not only delicious but also packed with essential nutrients. It’s a fantastic way to enjoy a nutritious start to your day, and it’s easy to customize with your favorite add-ins. Enjoy this comforting and wholesome breakfast any day of the week!

Sweet Potato and Black Bean Breakfast Hash

jenny

I love making this hash on busy weekdays or lazy weekend mornings when I want a comforting meal without a lot of fuss. It's incredibly versatile—you can add your favorite veggies or top it with avocado for extra creaminess. The combination of textures and flavors always puts a smile on my face, and it's a hit with my family too!

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

• 2 medium sweet potatoes peeled and diced
• 1 tablespoon olive oil
• 1 small red onion finely chopped
• 1 bell pepper diced (any color)
• 1 can 15 oz black beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish optional

Instructions

 

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Roast Sweet Potatoes: Toss the diced sweet potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy, turning halfway through.
• Cook Vegetables: While the sweet potatoes roast, heat a large skillet over medium heat. Add a little olive oil, then sauté the onion and bell pepper until soft and fragrant, about 5 minutes.
• Combine Ingredients: Add the black beans, smoked paprika, cumin, and garlic powder to the skillet. Stir well and cook for another 2-3 minutes.
• Mix and Serve: Once the sweet potatoes are done, fold them into the skillet with the vegetables and beans. Mix everything thoroughly and cook for an additional 2 minutes. Garnish with fresh cilantro if desired.

Notes

Nutritional Information (per serving)

• Calories: 300
• Total Fat: 10g
• Saturated Fat: 1g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 10g

Vitamins and Minerals (per serving)

• Vitamin A: 200% of the Daily Value (DV)
• Vitamin C: 25% of the DV
• Folate: 15% of the DV
• Iron: 15% of the DV
• Magnesium: 12% of the DV

This Sweet Potato and Black Bean Breakfast Hash is not only delicious but also packed with essential nutrients. It’s a fantastic way to enjoy a nutritious start to your day, and it’s easy to customize with your favorite add-ins. Enjoy this comforting and wholesome breakfast any day of the week!