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Savory Vegan Skillet Sweet Potato Breakfast Hash

Recipe by Shane Martin

  • Total Time25 minutes
  • Yield4 servings 1x
  • DietVegan

This savory vegan sweet potato breakfast hash with black beans, red onion, and bell peppers is an easy, oil-free skillet recipe full of flavor.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

Ingredients

Scale
  • 1 large sweet potato, diced in small 1/2 inch pieces
  • 1 small red onion, diced (or sub yellow onion if that’s what you have)
  • 1 red bell pepper, chopped (green or yellow work too!)
  • 1 jalapeño, minced (seeds in for spice, out for mild)
  • 3/4 cup black beans, cooked or canned and rinsed
  • 1/2 cup corn (frozen, canned, or fresh)
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspsoon cumin
  • Sea salt and black pepper to taste
  • Juice of 1 lime
  • Chopped fresh cilantro, for garnish
  • Optional for serving: avocado slices, vegan cheese, cashew sour cream, or a drizzle of hot sauce

Instructions

  1. Heat a large skillet (preferably non-stick or a well-seasoned cast iron skillet) over medium heat. Add the sweet potatoes with 3-4 tablespoons of water. Cover with a lid and let them steam for about 5-6 minutes, stirring frequently to prevent sticking.
  2. Toss in the diced red onion, bell pepper, and jalapeño. Stir frequently and let them cook uncovered for 4-5 minutes. If necessary, add a little more water or broth to prevent sticking.
  3. Add the garlic powder, smoked paprika, cumin, salt, and black pepper. Cook for 1-2 more minutes so the spices have time to enhance the flavor.
  4. Stir in the black beans and corn and let everything cook for 2-3 minutes until heated through.
  5. Squeeze fresh lime juice over the top, then toss in some fresh cilantro. Serve hot with any of your favorite toppings.

Equipment

Notes

Recipe variations:

  • More greens: toss in some brussels sprouts or green beans
  • Use white potatoes instead of sweet potatoes
  • Toss in some spinach or kale at the end
  • More spice? Sprinkle in some chili powder or red pepper flakes
  • Try chickpeas (affiliate link) instead of black beans
  • Sweet and savory: a drizzle of maple syrup is nice

Make ahead and storage:

  • Prepare this breakfast hash the night before and place it in the fridge for the next morning. 
  • Store any leftover in airtight container for up to 4 days.

Nutrition

  • Serving Size: 1 cup
  • Calories: 123
  • Sugar: 5.9 g
  • Sodium: 87.4 mg
  • Fat: 0.7 g
  • Carbohydrates: 27.3 g
  • Fiber: 6.1 g
  • Protein: 4.9 g
  • Cholesterol: 0 mg
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American

Find it online: https://shaneandsimple.com/vegan-sweet-potato-breakfast-hash/