Go Back
–+ servings
Black Bean and Sweet Potato Breakfast Hash

Savory Black Bean and Sweet Potato Breakfast Hash Delight

This Black Bean and Sweet Potato Breakfast Hash is a nutritious, flavorful vegan dish perfect for meal prep and a delightful start to your day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hash
  • 2 cups Sweet Potato cut into small cubes
  • 1 can Black Beans drained and rinsed
  • 1/2 cup Sun-Dried Tomatoes or sautéed mushrooms
  • 1 medium Onion diced
  • 1 cup Bell Peppers any color, diced
  • 2 cloves Garlic minced
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Thyme
  • 1 teaspoon Cumin
  • 2 tablespoons Soy Sauce or gluten-free tamari
  • 1 tablespoon Maple Syrup optional
  • 1 cup Kale chopped

Equipment

  • Skillet

Method
 

Cooking Steps
  1. Heat a large skillet over medium heat and add a splash of oil. Toss in diced onions and bell peppers, sautéing for about 5 minutes until they soften.
  2. Add the cubed sweet potatoes to the skillet. Cook for around 10-12 minutes, stirring frequently, until fork-tender.
  3. Add minced garlic to the skillet and sauté for an additional minute until fragrant.
  4. Sprinkle in the smoked paprika, fennel seeds, thyme, and cumin. Cook for 1-2 minutes until aromatic.
  5. Fold in sun-dried tomatoes and pour in soy sauce. Sauté for another 2-3 minutes.
  6. Stir in drained black beans and optional maple syrup. Add chopped kale and cook for about 5 minutes until wilted.
  7. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with avocado slices or fresh herbs.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Perfect for meal prep, store leftovers in an airtight container for up to 4 days, or freeze for up to 1 month.

Tried this recipe?

Let us know how it was!