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Sweet Potato Black Bean Hash

a Sweet Potato Black Bean Hash with avocado on a white plate with a fork
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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

Ingredients

Scale
  • 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

  1. Peel and chop sweet potato into 1/2”/1cm cubes. Diced onion and bell pepper. Slice avocado lengthwise.
  2. Heat olive oil over medium in a large skillet or heavy bottomed pan.
  3. Add sweet potato in a single layer and cook for 4-5 minutes without stirring until beginning to brown on the first side.
  4. 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.
  5. Add black beans, bell pepper, garlic powder, cumin, paprika, black pepper, and salt. Stir to coat everything.
  6. 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.
  7. Remove from heat and squeeze lime juice on top.
  8. 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.

Find it online: https://thevgftable.com/sweet-potato-black-bean-hash/