Description
This Sweet Potato and Black Bean Breakfast Hash offers a sophisticated balance of earthy sweetness, savory depth, and a hint of smoky heat, designed for metabolic stability and flavor complexity.
Ingredients
Scale
2 Large Sweet Potatoes
1 can Black Beans
1 Medium Red Bell Pepper
1 Small Red Onio
2 Tablespoons Avocado Oil
1 Teaspoon Smoked Paprika
1/2 Teaspoon Ground Cumi
1/2 Teaspoon Garlic Powder
Sea Salt and Black Pepper to taste
1 Tablespoon Fresh Lime Juice
1/4 Cup Fresh Cilantro
Instructions
- Pat the diced sweet potatoes dry
- Heat the avocado oil in a cast-iron skillet over medium-high heat and add the sweet potatoes in a single layer, cooking undisturbed for 4-5 minutes
- Add the diced red onion and bell pepper, reducing the heat to medium
- Once the potatoes are fork-tender, stir in the rinsed black beans, smoked paprika, cumin, garlic powder, salt, and pepper
- Press the hash down with a spatula and cook for another 3 minutes
- Remove from heat, squeeze fresh lime juice over the hash, and toss with fresh cilantro
Notes
Ensure the pan is hot before adding oil to prevent sticking.
Par-cook the sweet potatoes a day in advance to reduce morning preparation time.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 8 g
- Cholesterol: 0 mg