Looking for a vibrant and nutritious dish that will tantalize your taste buds and fuel your day? Look no further than this Sweet Potato and Black Bean Hash! Bursting with flavors and colors, this hearty recipe combines the sweetness of roasted sweet potatoes with the earthy richness of black beans, making it a perfect meal for any time of day. Whether you're seeking a satisfying breakfast, a quick lunch, or a delightful dinner, this dish is sure to impress. Ready to elevate your culinary game? Let’s dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Peel the sweet potatoes and dice them into small, even cubes. This will ensure they cook uniformly. Dice the red bell pepper and chop the onion. Mince the garlic cloves and set them aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the diced sweet potatoes to the skillet. Spread them out in an even layer and allow them to cook for about 8-10 minutes, stirring occasionally, until they start to soften and develop a slight golden color.
- While the sweet potatoes are cooking, season them with salt, pepper, and cumin. Stir well to ensure the spices coat the sweet potatoes evenly.
- Once the sweet potatoes are tender, add the chopped onion and diced red bell pepper to the skillet. Stir to combine and continue cooking for another 5-7 minutes, or until the vegetables are softened and the onions are translucent.
- Next, add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- After the garlic is fragrant, add the drained and rinsed black beans to the skillet. Gently fold them into the mixture and cook for another 2-3 minutes, allowing the beans to heat through.
- Once everything is well combined and heated, taste the hash and adjust the seasoning with more salt and pepper if needed. If desired, you can add more cumin for an extra kick of flavor.
- Remove the skillet from heat and let the hash sit for a minute. Then, serve the sweet potato and black bean hash hot, garnished with freshly chopped parsley for a burst of color and freshness.
- This dish can be enjoyed on its own or served with a side of eggs for a hearty breakfast or brunch option. Enjoy your delicious and nutritious meal!
Tips
- Prep Ahead: To save time, you can prepare your ingredients in advance. Dice the sweet potatoes, bell pepper, and onion the night before, and store them in the refrigerator until you're ready to cook.
- Uniform Cutting: Make sure to dice the sweet potatoes into small, even cubes. This ensures they cook evenly and develop that beautiful golden color.
- Adjust the Spice: If you love a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños along with the garlic for an extra kick.
- Customize Your Veggies: Feel free to swap in other vegetables like zucchini or spinach to make this hash even more colorful and nutritious.
- Perfect Pairings: This hash is delicious on its own, but for a heartier meal, serve it alongside fried or poached eggs. The runny yolk adds a creamy richness that complements the dish beautifully.
- Garnish for Freshness: Don’t skip the fresh parsley! It not only adds a pop of color but also enhances the overall flavor profile of the dish.
- Leftovers for Days: This hash stores well in the fridge for up to 3 days, making it a great option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
