This sweet potato black bean hash is an easy and filling sweet potato hash with black beans and bell pepper for breakfasts or lunches. It has lots of flavor from fresh vegetables and plenty of seasoning but simple to pull together in one pan. It’s an excellent fresh breakfast in under 30 minutes and reheats well for meal prepping. If you’re looking for a vegan breakfast idea, gluten free breakfast idea, or a breakfast hash, this is the perfect recipe to try!
And, if you’re looking for more delicious vegan and gluten free recipes, try these oatmeal cookie bars or this apple walnut oatmeal!
Take your meals to the next level with our incredible Meal Planner! Just $3.25 for a limited time. Get it here!
This post may contain affiliate links, please read our disclosure policy for details.
What You’ll Need For This Sweet Potato Black Beach Hash
Tools You’ll Need
Click to shop.
Join the List
Subscribe
How To Make A Sweet Potato Black Bean Hash
Peel and chop sweet potato into 1/2”/1cm cubes. Diced onion and bell pepper. Slice avocado lengthwise.
Heat olive oil over medium in a large skillet or heavy bottomed pan.
Add sweet potato in a single layer and cook for 4-5 minutes without stirring until beginning to brown on the first side.
Add the onion and stir. Cook for 4-5 minutes, stirring occasionally, until onion is softened and other sides of sweet potatoes are beginning to brown.
Add black beans, bell pepper, garlic powder, cumin, paprika, black pepper, and salt. Stir to coat everything.
Add water and stir. Reduce heat to medium low and simmer, 7-10 minutes, stirring occasionally, until water is mostly evaporated and sweet potato is soft.
Remove from heat and squeeze lime juice on top.
Serve with sliced avocado and chopped cilantro if desired. Stores well in the fridge for up to 4 days. Reheat in the microwave or in a hot pan with a drizzle of oil.
Sweet Potato Black Bean Hash
Categories: vegan, gluten free, soy free, breakfast, main dish, 30 minute meals, meal prep
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Breakfast, Lunch, Main Course
- Cuisine: American
Ingredients
- 1 1/2 lb/675g sweet potato (cubed (about 2 medium or 1 large))
- 1 medium/150g onion (diced)
- 1 large/200g red bell pepper (diced (orange or yellow also work))
- 1 1/4 cup/200g cooked black beans (drained)
- 2 tbsp/30ml olive oil
- 1 tsp/2g garlic powder
- 1 tsp/2g ground cumin
- 1 tsp/2g smoked paprika
- 1/2 tsp/1g ground black pepper
- 1/2 tsp/3g salt
- 1/2 cup/120ml water
- 1–2 tbsp/15-30ml lime juice
- 1 large avocado (to serve)
Instructions
- Peel and chop sweet potato into 1/2”/1cm cubes. Diced onion and bell pepper. Slice avocado lengthwise.
- Heat olive oil over medium in a large skillet or heavy bottomed pan.
- Add sweet potato in a single layer and cook for 4-5 minutes without stirring until beginning to brown on the first side.
- Add the onion and stir. Cook for 4-5 minutes, stirring occasionally, until onion is softened and other sides of sweet potatoes are beginning to brown.
- Add black beans, bell pepper, garlic powder, cumin, paprika, black pepper, and salt. Stir to coat everything.
- Add water and stir. Reduce heat to medium low and simmer, 7-10 minutes, stirring occasionally, until water is mostly evaporated and sweet potato is soft.
- Remove from heat and squeeze lime juice on top.
- Serve with sliced avocado and chopped cilantro if desired. Stores well in the fridge for up to 4 days. Reheat in the microwave or in a hot pan with a drizzle of oil.
