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Most of my health clients get really stuck on what to eat for breakfast. The idea of breakfast is typically categorized as eggs and bacon, cereal, or toast. Trying to eat healthy, let alone vegan and gluten-free can certainly feel overwhelming. We hope to make breakfast recipes easy and delicious for you. Here is one of our family staples; sweet potato, and black bean hash!
We are huge fans of easy meals and this sweet potato and black bean hash is exactly that! Seriously, what is better than only having to wash two or three dishes after breakfast...
We are trying to get the kids on to a schedule of alternating who does dishes so they are always happy when the sink isn't overflowing.
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How to make sweet potato and black bean hash
If you need to speed up this recipe, you can cut the potato into smaller chunks. Don't be afraid to add additional spices that you like! We recommend using a medium sized cast iron pan for this recipe. Double up the ingredients for more servings.
Variations
- Remove kale if you want to freeze this recipe.
- Toss in carrots for some vitamin A.
- If you like heat, add some hot pepper or splash of hot sauce to give it some punch.
- Add corn to give a nice crunch.
More vegan gluten-free recipes
We would love to know if you give this sweet potato hash a try! Leave a comment, rate it, and don’t forget to follow us @coupleofseeds on Instagram.
Storage instructions
- Refrigerate: Keep in an airtight container for up to 2 days in the fridge.
- Freezer: We don't suggest that you freeze this recipe if you add kale like we did, it just doesn't taste as good after being frozen in our opinion. If you don't use kale, then this will freeze well in a freezer-safe container for 2 weeks.
- Reheat: We prefer to saute in a pan on medium heat. You can use a microwave and heat for a couple of minutes if that is easier for you.
📖 Recipe
Sweet Potato and Black Bean Hash
Ingredients
- 2 medium sweet potatoes peeled and diced
- 2 tablespoons olive oil extra virgin
- 1 can black beans drained and rinsed
- ½ cup kale chopped
- 1 medium red pepper finely diced
- 1 medium green pepper finely diced
- 2 shallots crushed and chopped
- ½ avacodo sliced
- 2 green onions (green parts) chopped
- cilantro leafs for garnish
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 tablespoons smoked paprika
- pinch salt and pepper
Instructions
- Heat oven to 350°
- In a small bowl mix 1 tablespoon of olive oil with pinch of salt and pepper.
- Add ½ of the chili powder, cumin and smoked paprika and toss over sweet potatoes until covered.
- Roast on a baking sheet until tender for about 20-25 minutes.
- In the meantime, out remaining oil, garlic and shallots into a frying pan over medium heat until translucent and fragrant.
- Add remainder of spices, peppers and black beans.
- Saute for 5 minutes until hot and well combined. You want the diced peppers to have a crisp firmness.
- Add kale and saute for one more minute.
- Remove finished sweet potato and layer on your plate.
- Garnish with sliced avocado, chopped green onions and cilantro.
Tammy
This recipe is so filling and perfect for the weekends! Love the added avocado, gives a nice creamy texture.