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Vegan Sweet Potato & Black Bean Breakfast Hash with Avocado Salsa
Kickstart your morning with this colorful, nutrient-packed Vegan Sweet Potato & Black Bean Breakfast Hash. Perfectly balanced and delicious!
Mornings just got a whole lot brighter with our Vegan Sweet Potato & Black Bean Breakfast Hash. This vibrant and delicious dish is packed with healthy nutrients and is sure to keep you energized throughout the day. Sweet potatoes bring a natural sweetness and are loaded with fiber and vitamins, while black beans add a hefty dose of protein and iron. It's a satisfying combination that fuels your body and delights your taste buds.
What makes this breakfast hash stand out is its blend of fresh and wholesome ingredients. We've paired the earthy flavors of sweet potato and black beans with a zesty avocado salsa, creating a delightful medley that's both flavorful and nutritious. This dish is not only vegan and gluten-free but also incredibly easy to prepare. In under 30 minutes, you'll have a breakfast that's as visually appealing as it is delicious.
Recipe Overview
🌱 Vegan
🌾 Gluten Free
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your morning with this colorful, nutrient-packed Vegan Sweet Potato & Black Bean Breakfast Hash. Perfectly balanced and delicious!
Ingredients
- • sweet potatoes: 2 medium, peeled and diced
- • black beans: 1 can (15 oz), drained and rinsed
- • red bell pepper: 1, diced
- • red onion: 1 small, diced
- • garlic: 3 cloves, minced
- • cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • olive oil: 2 tablespoons
- • salt: to taste
- • black pepper: to taste
- • avocado: 1, diced
- • cherry tomatoes: 1 cup, halved
- • lime: 1, juiced
- • cilantro: 1/4 cup, chopped
Instructions
- 1 Preheat a large non-stick skillet over medium heat. Add olive oil and swirl to coat the bottom.
- 2 Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they begin to soften and brown.
- 3 Stir in the red bell pepper, red onion, and garlic. Season with cumin, smoked paprika, salt, and black pepper. Continue cooking for an additional 5 minutes until the vegetables are tender.
- 4 Add the black beans to the skillet and stir to combine. Cook for another 3-5 minutes, allowing the flavors to meld together.
- 5 Meanwhile, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, lime juice, and chopped cilantro in a bowl. Season with salt and pepper to taste.
- 6 Serve the sweet potato and black bean hash with a generous scoop of the avocado salsa on top. Enjoy immediately.
Serving Suggestions
- • This breakfast hash pairs beautifully with a side of warm whole grain tortillas or a slice of toasted sourdough bread for a heartier meal. For added freshness, consider serving with a simple green salad or a handful of mixed greens. A glass of freshly squeezed orange juice or a refreshing green smoothie will complement the flavors perfectly, making this breakfast a truly energizing start to your day.
Storage Tips
Store any leftover hash in an airtight container in the refrigerator for up to 3 days. The avocado salsa is best enjoyed fresh, but if needed, you can store it separately in a container with a layer of lime juice on top to prevent browning. Reheat the hash in a skillet over medium heat, adding a splash of water if necessary to prevent sticking.
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