Nourishing and filling, this Black Bean and Sweet Potato Breakfast Hash is smoky and lightly sweet with all the savory breakfast flavors.
- 1–2 tbsp avocado oil or olive oil
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 large sweet potato, about 1/2 lb in weight or 3 cups diced into 1 inch cubes
- 1/4 cup sun-dried tomato, sliced
- 2 tsp smoked paprika
- 1/2 tsp thyme
- 1/2 tsp fennel
- 1/2 tsp cumin
- 1 tbsp soy sauce, choose gluten-free soy sauce or coconut aminos for gluten-free preparation
- 1, 15 oz can black beans, rinsed and drained
- 2 cups kale, chopped
- 2 tsp maple syrup
- Salt and pepper to taste
- Warm your oil in a large skillet over medium low heat, then add onions and peppers along with a pinch of salt and sauté until softened.
- Stir in your sweet potato and sauté frequently to allow the sweet potato to cook through evenly, about 10-12 minutes. If potatoes are still too firm, add a tablespoon of water, cover your pan with a lid and allow to cook for 4-5 minutes to finish them off.
- Once the potatoes are fork tender, add in the garlic and sauté for an extra minute until fragrant.
- Fold in your spices and herbs and allow to sauté and coat your vegetables and potatoes well.
- Add in your sun-dried tomatoes and soy sauce and continue to sauté for 2-3 minutes to fully combine.
- Stir in your black beans, maple syrup and kale and allow to sauté until the kale has wilted. Adjust seasonings as desired and serve.
Cut your sweet potato small and evenly. We are going for 1 inch sized cubes, and the more even the cuts the more evenly they will cook on the pan.
Feel free to change up the seasonings or vegetables based on what you have on hand.
If heating back up, I recommend the stove top over the microwave as you can help crisp everything back up and make it taste fresher this way. Microwaving is totally okay, it just might make everything more mushy.
Keywords: sweet potato breakfast hash, vegan sweet potato hash, sweet potato breakfast skillet