Vegan Sweet Potato Breakfast Hash

Crispy roasted sweet potato cubes with black beans, peppers, and smoky spices — this savory breakfast hash is hearty, filling, and everything a satisfying plant-based morning meal should be!

Servings: 2

Prep time: 10 mins | Cook time: 25 mins | Total: 35 mins

INGREDIENTS

• 2 pieces sweet potatoes peeled and diced

• 1 cups canned black beans drained

• 1 pieces red bell pepper diced

• 1 pieces red onion diced

• 3 pieces garlic cloves minced

• 2 tablespoons olive oil

• 1 teaspoons smoked paprika

• 1 teaspoons cumin

• 1 teaspoons chilli powder

• 1 pinch salt and pepper

• 1 pieces fresh avocado and coriander to serve

INSTRUCTIONS

1. Cook the sweet potato: Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat. Add diced 2 pieces sweet potatoes peeled and diced in a single layer. Cook for 10 minutes without stirring, then stir and cook another 5 minutes until golden and crispy.

2. Add the vegetables: Add 1 pieces red onion diced, 1 pieces red bell pepper diced, and 3 pieces garlic cloves minced to the pan. Cook for 5 minutes until softened.

3. Season and add beans: Sprinkle in 1 teaspoons smoked paprika, 1 teaspoons cumin, 1 teaspoons chilli powder, and 1 pinch salt and pepper. Stir well to coat everything in the spices. Add 1 cups canned black beans drained and cook for 3-4 more minutes until the beans are warmed through.

4. Serve: Divide between two plates and top with sliced 1 pieces fresh avocado and coriander to serve. A squeeze of lime and a dollop of vegan sour cream makes this absolutely next level!

Nutritional Info (per serving): 

Calories: ~420 | Protein: 14g | Carbs: 58g | Fat: 14g | Fibre: 14g | Vitamin A: 200% DV

💡 Tip: Don't stir the hash too often — letting it sit undisturbed in the pan is how you get those gorgeous crispy edges on the sweet potato!

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