Cooked - Savory Vegan Skillet Sweet Potato Breakfast Hash

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Savory Vegan Skillet Sweet Potato Breakfast Hash

4.0

1 large sweet potato, diced in small ½ 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)

¾ cup black beans, cooked or canned and rinsed

½ cup corn (frozen, canned, or fresh)

1 ½ teaspoon smoked paprika

1 teaspoon garlic powder

½ 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

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.
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.
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.
Stir in the black beans and corn and let everything cook for 2-3 minutes until heated through.
Squeeze fresh lime juice over the top, then toss in some fresh cilantro. Serve hot with any of your favorite toppings.

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

CategoryBreakfast Hash

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 24 weeks ago

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