Breakfast

October 8, 2020

Sweet Potato Black Bean Breakfast Hash (Oil-Free)

This Oil-Free Sweet Potato Black Bean Breakfast Hash is the perfect savory fall breakfast. It's both hearty and healthy!

Breakfast is supposed to be easy, but sometimes I think it's one of the hardest meals to plan for.

There are so many recipes out there for muffins and pancakes that are intended for breakfast. But honestly, most muffins and pancakes have a ton of not-so-healthy ingredients that you probably shouldn't start your day with.

Not to mention, most people are scared of eating vegetables for breakfast. It's not a cultural norm here in America. But it should be!

Veggies are so good for you that you should eat them all day. Same with beans! We should be eating these foods at each meal.

And we can with this Sweet Potato Black Bean Breakfast Hash.

It has a few simple ingredients and comes together with spices. Just a bit of prep is involved before you sauté everything in a pan. So easy. And great to prep ahead of time to make breakfast for every morning.

Let's jump in!

Oil-Free Sweet Potato Black Bean Breakfast Hash

Ingredients

  • Sweet Potato: No need to cook your sweet potato ahead of time. You'll cook it right in the pan. Just make sure to chop it into small pieces so it cooks quickly.
  • Green Bell Pepper: A green pepper adds color to this dish. If you prefer another color, go for it!
  • Red Onion: For that classic onion tang. I like to use red onion because of the color. More color means more antioxidants.
  • Black Beans: Beans have tons of fiber and protein. Black beans in particular pair well with sweet potato.
  • Corn: Corn adds more color and a subtle sweetness. You can use fresh, canned, or frozen. Just make sure none of the corn has added sugar.
  • Spices: Cinnamon, Paprika, Cumin, Salt. All "warming" spices, a mix of sweet and savory spices compliment the sweet and savory elements of this dish.
  • Vegetable Broth: For cooking. Make sure to buy one without added sugar.

Oil-Free Sweet Potato Black Bean Breakfast Hash

How to make Sweet Potato Black Bean Breakfast Hash

Step 1. Start by chopping all the veggies. Dice the sweet potatoes and chop the peppers and onions.

Step 2. Then heat a large, non-stick pan over medium-high heat. Add a splash of vegetable broth and the chopped sweet potato. Cook, adjusting the heat and adding veggie broth as necessary to prevent burning - you want to use as little vegetable broth as possible, so the sweet potato gets brown, but don't let it burn. This involves adding a few tablespoons of vegetable broth every couple minutes. This will take approximately 15 minutes.

Step 3. When the sweet potato is slightly brown and mostly cooked, add the onion and bell pepper. Cook until the onion is soft and translucent, another 3-5 minutes. At this point, you won't need much more vegetable broth because the vegetables will release the water they carry.

Step 4. Add in the black beans, corn, and spices. Cook until the beans and corn are warmed through, 1-2 minutes.

Step 5. Remove from the heat, serve, and enjoy!

Oil-Free Sweet Potato Black Bean Breakfast Hash

Recipe Prayer

Thank you God for healthy meals that give us energy to start the day and do Your work. Amen.

Oil-Free Sweet Potato Black Bean Breakfast Hash

**This post contains affiliate links, for more information see my disclosure here.

Sweet Potato Black Bean Breakfast Hash (Oil-Free)

This Oil-Free Sweet Potato Black Bean Breakfast Hash is the perfect savory fall breakfast. It's both hearty and healthy!

Author:

Elizabeth

Serves:

6

Prep:

10

min

cook:

20

min

total:

30

min

Ingredients

  • 1 Large (350g) Sweet Potato, chopped into small pieces
  • 1 Large Green Bell Pepper, chopped
  • 1/2 Medium Red Onion, diced
  • 1 15 Ounce Can Black Beans, drained and rinsed
  • 1 15-Ounce Can Corn, drained and rinsed
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • Salt, to taste
  • 1/4-1/2 Cup Vegetable Broth, for cooking

Instructions

  1. Heat a large, non-stick pan over medium-high heat. Add a splash of vegetable broth and the chopped sweet potato. Cook, adjusting the heat and adding veggie broth as necessary to prevent burning – you want to use as little vegetable broth as possible, so the sweet potato gets brown, but don't let it burn. This involves adding a few tablespoons of vegetable broth every couple minutes. This will take approximately 15 minutes.
  2. When the sweet potato is slightly brown and mostly cooked, add the onion and bell pepper. Cook until the onion is soft and translucent, another 3-5 minutes. At this point, you won't need much more vegetable broth because the vegetables will release the water they carry.
  3. Add in the black beans, corn, and spices. Cook until the beans and corn are warmed through, 1-2 minutes.
  4. Remove from the heat, serve, and enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography