Description
This Southwest Sweet Potato Hash combines nutritious sweet potatoes, bell peppers, onions, jalapeño, black beans, and zestful spices for a vibrant, protein-rich, and flavor-packed meal. Deliciously flexible for breakfast, lunch, or dinner, it’s hearty, wholesome, and can be topped with eggs, avocado, and extra cilantro for more satisfaction.
Ingredients
Units
Scale
Main Ingredients
-
- 2 large sweet potatoes, peeled and diced
- 1 yellow bell pepper, diced
- 1/2 red onion, sliced
- 1 jalapeno, minced into a small dice
- Salt & pepper, to taste
- 1 cup canned tomatoes (can use fresh)
- 1 cup black beans
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 1/4 cup cilantro, chopped
Optional Toppings
- 4 large eggs
- 1 avocado, sliced
- Extra cilantro
Instructions
- Cook Sweet Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook, turning regularly, until they are browned and softened. This forms the hearty base for the hash.
- Add Vegetables: Add the red onions, bell peppers, and jalapenos to the skillet. Continue cooking for about 5 minutes, stirring occasionally, until the vegetables are cooked through and the sweet potatoes are browned. Season with salt and pepper to your taste.
- Add Beans, Tomatoes & Spices: Stir in the canned tomatoes, black beans, cumin, and garlic powder (also add onion powder here if you wish). Make sure all ingredients are well combined. Immediately add the chopped cilantro and stir until evenly distributed.
- Serve: Spoon the sweet potato hash into bowls or onto plates. Top with a fried egg, extra cilantro, and avocado slices if desired. Enjoy immediately for the best texture and flavor!
Notes
- This recipe goes faster if you use pre-cooked sweet potatoes.
- Garnish with sliced green onions or extra cilantro for added freshness.
- Ensure vegetables are browned and crispy before adding tomatoes and beans to avoid soggy hash.
- Leftovers keep well: store in the fridge for meal prep or quick reheats.
- Increase spice with cayenne or chili flakes, or add smoked paprika for extra depth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
