Description
Start your day with this vibrant Sweet Potato and Black Bean Breakfast Hash, featuring caramelized sweet potatoes, creamy black beans, and a hint of smoky paprika for a deliciously nutritious breakfast.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup bell peppers, diced (any color)
- 1 medium onion, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Toss the diced sweet potatoes in 1 tablespoon of olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the sweet potatoes on the prepared baking sheet in an even layer and roast for about 25-30 minutes or until golden brown and tender.
- While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onions and bell peppers; sauté for about 5 minutes until softened.
- Once the sweet potatoes are roasted, add them to the skillet with the sautéed onions and peppers. Stir in the drained black beans gently until combined.
- Cook together for an additional 2 minutes until heated through. Serve immediately on plates or bowls, garnished with fresh cilantro if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - Enhance flavor by adding cumin or spinach along with the bell peppers. - For extra protein, top with a fried or poached egg before serving. - Store leftovers in an airtight container in the refrigerator for up to three days.