Description
A spiced, hearty, and satisfying Sweet Potato & Black Bean Hash perfect for a nutritious breakfast or a wholesome meal. This dish combines tender sweet potatoes, sautéed bell peppers, onions, and protein-packed black beans, seasoned with cumin and smoked paprika for a flavorful and comforting skillet meal.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, diced
- 1/2 red onion, diced
- 1 bell pepper, diced (any color)
Pantry
- 1 tbsp olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt & black pepper to taste
Garnish
- Fresh cilantro or green onions for garnish
- Optional: avocado slices, lime wedges, or hot sauce
Instructions
- Heat the Oil and Cook Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 8–10 minutes, stirring occasionally until they begin to soften and develop a slight golden color.
- Add Onion and Bell Pepper: Add the diced red onion and bell pepper to the skillet. Sauté for an additional 5 minutes until the vegetables are tender and slightly caramelized.
- Incorporate Black Beans and Spices: Stir in the drained and rinsed black beans, ground cumin, smoked paprika, salt, and black pepper. Continue cooking for 2–3 minutes until everything is heated through and the flavors meld together.
- Adjust Seasoning and Serve: Taste the hash and adjust seasonings as needed. Garnish with fresh cilantro or green onions, and serve warm with optional avocado slices, lime wedges, or a drizzle of hot sauce for extra flavor.
Notes
- This dish can be made vegan and vegetarian-friendly.
- Adjust spices according to your heat preference.
- Use fresh lime juice for a bright, zesty finish.
- Perfect as a breakfast, lunch, or dinner option.
- Leftovers store well for up to 3 days in the refrigerator.
