Hearty Vegan Breakfast Hash with Sweet Potato
I absolutely love this breakfast hash because it's so satisfying and packed with flavor. The sweet potatoes become perfectly caramelized while the black beans add a hearty texture. Each bite is a delightful mix of sweet, smoky, and fresh flavors that will keep you energized all morning long.
Ingredients
- ☐ sweet potatoes — 2 medium, peeled and diced into ½-inch cubes
- ☐ red onion — 1 medium, finely diced
- ☐ red bell pepper — 1 large, diced
- ☐ black beans — 1 can (15 oz), drained and rinsed
- ☐ avocado — 1, diced
- ☐ olive oil — 2 tablespoons
- ☐ smoked paprika — 1 teaspoon
- ☐ cumin — ½ teaspoon
- ☐ garlic powder — ½ teaspoon
- ☐ fresh cilantro — ¼ cup, chopped
- ☐ lime — 1, juiced
- ☐ salt — ½ teaspoon, or to taste
- ☐ black pepper — ¼ teaspoon, freshly ground
Nutrition Facts
Per serving · 4 servings total
Instructions
Tap a step to mark it complete as you cook.
Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown slightly.
Add diced red onion and red bell pepper to the skillet. Continue cooking for another 5-7 minutes, stirring occasionally, until vegetables are tender and sweet potatoes are golden brown.
Sprinkle smoked paprika, cumin, garlic powder, salt, and black pepper over the vegetables. Stir well to coat everything evenly and cook for 1 minute more until fragrant.
Add the drained black beans to the skillet. Cook for 3-4 minutes, stirring gently, until heated through. The hash should be slightly crispy in some spots and tender in others.
Remove the skillet from heat and stir in the fresh chopped cilantro and lime juice. Taste and adjust seasoning if needed.
Serve the hash immediately, topped with diced avocado. Garnish with additional cilantro if desired.
Recipe notes
For extra protein, consider adding ½ cup of cooked quinoa or tofu cubes. This hash can be made ahead and reheated the next day, though the avocado should be added fresh just before serving. Serve with warm tortillas or vegan sour cream for a complete meal.
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