Savor the rich, earthy flavors of this Vegan Sweet Potato & Black Bean Hash, a vibrant and nutritious Latin American-inspired recipe that's perfect for breakfast, brunch, or a quick dinner. Featuring tender sweet potatoes, hearty black beans, and colorful bell peppers and onions, this dish is seasoned with cumin and paprika for a flavorful kick. Filling, healthy, and easy to make, it's a delicious option for any time of day.
Ingredients
- 2 large sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained and rinsed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Optional: avocado slices hot sauce
Instructions
- Prepare the ingredients: Dice the sweet potatoes, bell peppers, and onion. Rinse and drain the black beans.
- Cook the sweet potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes and cook for 10-15 minutes, stirring occasionally, until they are tender and slightly crispy. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add another tablespoon of olive oil. Sauté the onion and bell peppers for 5-7 minutes until they begin to soften. Add the garlic and cook for an additional minute.
- Combine ingredients: Return the sweet potatoes to the skillet, then add the black beans, cumin, smoked paprika, salt, and pepper. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together.
- Serve: Garnish with fresh cilantro and optional toppings like avocado slices or hot sauce. Serve warm.
Notes
Enjoy this Sweet Potato Hash as a delicious, wholesome meal that's quick and easy to prepare. It's a great option for a nutritious start to your day or a satisfying end to it.
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