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Sweet Potato & Black Bean Hash

North American · 30 min · Easy · 3 servings

Sweet Potato & Black Bean Hash

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. 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. 2

    Add the aromatics

    ⏱ 5 min

    Add the onion, bell pepper and garlic. Cook until softened, about 5 minutes.

  3. 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. 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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