Recipes › Breakfast

• Breakfast
• 30 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Sweet potato and black bean breakfast hash

Crispy sweet potato with black beans, peppers and avocado (vegan, gluten-free).

Calories

476

Protein

12 g

Carbs

71 g

Fat

19 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Sweet potato
• 1 tbsp Olive oil
• 1 Red bell pepper
• 0.5 Red onion
• 1 tsp Smoked paprika
• 200 g Black beans, canned, drained
• 1 Avocado

Method

1. Peel the sweet potato and cut into 1.5 cm dice. Deseed and dice the pepper and chop the red onion.
2. Heat the oil in a large lidded frying pan and cook the sweet potato, covered, over a medium heat for 10 minutes, stirring now and then.
3. Add the pepper, onion and smoked paprika and cook uncovered for 8 minutes until the potato is tender and crisp at the edges.
4. Stir in the black beans for 2 minutes to heat through.
5. Divide between plates and top with the sliced avocado.

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