Kickstart your day with a nourishing meal that is both delicious and wholesome. This Sweet Potato and Black Bean Breakfast Hash is a fantastic whole food breakfast option, packed with vibrant flavors and essential nutrients to keep you energized. It is simple to prepare and incredibly satisfying.
📖 Table of Contents
What is This Hash?
This breakfast hash is a savory blend of diced sweet potatoes, black beans, bell peppers, and onions, all seasoned and pan-fried until tender and slightly crispy. It is a complete meal in itself, offering complex carbohydrates, plant-based protein, and plenty of fiber. This dish is versatile and deeply satisfying.
Why You will Love It
You will love this recipe for its incredible flavor, nutritional benefits, and ease of preparation. It is naturally gluten-free and vegan, making it suitable for many dietary needs. Plus, it is a perfect way to incorporate more vegetables into your morning routine, providing sustained energy without a mid-morning crash.
Tips for Success
For the best hash, ensure your sweet potatoes are diced evenly so they cook at the same rate. Do not overcrowd your pan; cook in batches if necessary to get a good sear and avoid steaming the vegetables. Feel free to adjust the spices to your preference; a pinch of cayenne can add a nice kick.
👩🍳 Step-by-Step
Step 1: Prepare Vegetables
Peel the sweet potatoes and dice them into uniform 1/2-inch cubes. Dice the onion and bell pepper to a similar size. Rinsing and draining the black beans thoroughly will help remove excess sodium.
Step 2: Saute Sweet Potatoes
Heat olive oil in a large skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook, stirring occasionally, for 8-10 minutes until they start to soften and brown slightly.
Step 3: Add Aromatics
Reduce heat to medium. Add the diced onion and bell pepper to the skillet with the sweet potatoes. Continue to cook for another 5-7 minutes, until the onion is translucent and the bell pepper has softened.
Step 4: Season the Hash
Stir in the rinsed black beans, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Mix everything well to ensure the spices are evenly distributed. Cook for 3-5 minutes, allowing the flavors to meld and the beans to heat through.
Step 5: Serve and Garnish
Remove the skillet from heat. Taste and adjust seasoning as needed. Spoon the hash into individual bowls. Garnish with fresh chopped cilantro and sliced avocado, if desired. Serve immediately.
🧂 Ingredients
👩🍳 Cooking Instructions
📝 Additional Notes
Cook a big batch and store in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Feel free to customize with other vegetables like spinach, kale, or zucchini. Add a pinch of chili flakes for extra heat.
For added protein, you can top it with a fried egg or a sprinkle of nutritional yeast.