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Sweet Potato and Black Bean Hash

Anthony Seed
Easy and hearty breakfast with text Mex flavors! Very filling.
Prep Time 20 mins
Cook Time 25 mins
Course Breakfast
Cuisine Mexican
Servings 2


  • 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


  • 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.
Keyword gluten free, vegan