North American · 30 min · Easy · 3 servings

Sweet Potato & Black Bean Hash

Name: Sweet Potato & Black Bean Hash
Total time: 30 min
Yield: 3 servings
Ingredients: 1 tbsp olive oil; 2 medium sweet potatoes, peeled and diced small; 1 onion, diced; 1 red bell pepper, diced; 2 garlic cloves, minced; 1 can black beans (400 g), drained and rinsed; 1 tsp smoked paprika; ½ tsp ground cumin; 1 handful fresh parsley, chopped, to finish; 1 handful fresh cilantro, chopped, to finish; ½ lime, for squeezing; hot sauce, to taste; salt, to taste; black pepper, to taste

A hearty one-skillet breakfast: sweet potato diced small and browned until tender, then folded through smoky paprika, cumin and black beans. High-fiber, high-protein, and it holds you well into the afternoon.

~260 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freehigh-protein

Plan it:

Method

1
Brown the sweet potato
⏱ 11 min
Heat the olive oil in a large skillet over medium heat. Add the sweet potato and cook, stirring occasionally, until it starts to soften and brown, about 10–12 minutes. Cover the pan for part of the time to help it cook through.
2
Add the aromatics
⏱ 5 min
Add the onion, bell pepper and garlic. Cook until softened, about 5 minutes.
3
Spice it and add the beans
⏱ 5 min
Stir in the smoked paprika and cumin, then add the black beans. Cook until everything is hot and the potato is tender, about 5 minutes more.
4
Season and finish
Season with salt and pepper, finish with the herbs, and add a squeeze of lime or a dash of hot sauce if you like.

Notes

Hearty and high-fiber — it holds you a long time. Dice the sweet potato small so it cooks faster, and add a scoop of tofu scramble on the side for extra protein.

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Method

Brown the sweet potato

Add the aromatics

Spice it and add the beans

Season and finish

Notes