Sweet Potato and Black Bean Hash
Easy and hearty breakfast with text Mex flavors! Very filling.
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.