Sweet Potato and Black Bean Breakfast Hash

A hearty plant-based skillet of caramelized sweet potatoes, black beans, and peppers spiced with cumin and smoked paprika.

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 0.25 tsp salt
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 10 minutes until they begin to soften and brown.
2. Add the red onion and bell pepper and cook for 5 minutes until softened.
3. Stir in the cumin and smoked paprika and cook for 30 seconds until fragrant.
4. Add the black beans and salt, and cook for another 4-5 minutes until heated through and the potatoes are tender.
5. Serve topped with sliced avocado, chopped cilantro, and a squeeze of lime.