Description
A delightful breakfast hash combining roasted sweet potatoes and hearty black beans, perfect for a nutritious start to your day.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the sweet potatoes by peeling and dicing them into small cubes.
- Heat the olive oil in a large skillet over medium heat and add the diced sweet potatoes, seasoning with salt and pepper.
- Sauté the sweet potatoes for about 10-12 minutes until they soften and brown.
- Add the diced onion and red bell pepper to the skillet and cook for another 5-7 minutes until tender.
- Incorporate the minced garlic, ground cumin, and smoked paprika, cooking for an additional 1-2 minutes.
- Gently fold in the drained black beans and heat through for 2-3 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve warm, garnished with freshly chopped cilantro.
Notes
- For a spicy kick, add jalapeños or chili powder.
- Swap black beans for kidney beans or chickpeas.
- Use butternut squash instead of sweet potatoes for a unique twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Sweet Potato, Black Bean, Breakfast, Hash, Vegan, Healthy