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!
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What You’ll Need For This Sweet Potato Black Beach Hash
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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
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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
Method
- 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.
