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Vegan Sweet Potato Breakfast Hash Tasty Morning Meal

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- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes - 1 bell pepper (choose red or yellow), diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 cup canned black beans, drained and rinsed thoroughly - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - 2 cups fresh spinach, roughly chopped - Fresh cilantro leaves, for garnish - Sliced avocado, for serving When you make this Vegan Sweet Potato Breakfast Hash, you start with sweet potatoes. I love their natural sweetness and bright color. You will need two medium sweet potatoes, peeled and cut into small cubes. The next star is a bell pepper. You can choose a red or yellow one, diced to add a pop of flavor and crunch. Next, grab a small red onion. Finely chop it to release its strong, sweet scent. You will also need two cloves of garlic, minced to give your dish a lovely aroma. Don’t forget about the black beans! One cup, drained and rinsed, adds protein and texture. Now, let’s spice it up! You will need one teaspoon of ground cumin and one teaspoon of smoked paprika. These spices give a nice warmth to the dish. Add salt and black pepper to taste, too. For the oil, use two tablespoons of extra virgin olive oil. This will help cook the hash and add depth to the flavors. Finally, add two cups of fresh spinach, roughly chopped. It wilts down nicely. Top your hash with fresh cilantro and sliced avocado. This adds freshness and creaminess to your meal. If you want to see how all these ingredients come together, check out the Full Recipe! Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, along with a pinch of salt. Sauté these sweet potatoes for about 10-15 minutes. Stir them occasionally. You want them to become tender and turn a lovely golden-brown. Once your sweet potatoes are soft, clear some space in the skillet. Push the potatoes to one side. Add another tablespoon of olive oil to the open space. Now, toss in 1 diced bell pepper and 1 small finely chopped red onion. Sauté these veggies for 4-5 minutes. The onion should turn translucent and fragrant. Next, it’s time to boost the flavor! Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the skillet. Stir everything well to combine. Cook this mixture for another minute. This allows the spices to release their wonderful aromas. Now, gently fold in 1 cup of canned black beans, drained and rinsed, along with 2 cups of roughly chopped fresh spinach. Stir everything together and cook for about 2-3 minutes. You’ll see the spinach wilt down nicely, and the beans heat through. When everything is well mixed and hot, take the skillet off the heat. Taste your hash and adjust the seasoning if needed. Serve it warm, topped with fresh cilantro leaves and slices of creamy avocado. This Vegan Sweet Potato Breakfast Hash is ready to enjoy! For the full recipe, check out the detailed instructions above. To get the best sweet potatoes, cook them until they are soft and golden. If you want them firmer, cut down the cooking time. Using seasonal vegetables boosts flavor and adds nutrients. Fresh ingredients always make the dish better. Prepare sweet potatoes and chop your veggies ahead of time. This makes cooking faster on busy mornings. You can store the cooked hash in the fridge. It stays good for up to four days, making breakfast easy. Add a wedge of lime for a zesty kick. This small touch brightens the dish. You can also serve it with toast or whole grain wraps. These choices make for a hearty and satisfying meal. For more details, check the Full Recipe. {{image_4}} To make your vegan sweet potato breakfast hash even more filling, add protein. You can include tofu or tempeh for a hearty boost. Both options absorb flavors well, making them great choices. If you want a bean switch-up, try chickpeas or kidney beans instead of black beans. They add a different taste and texture, giving you more choices to enjoy. Do you love heat? Add jalapeños or red pepper flakes to spice things up. These will bring a nice kick to your breakfast hash. You can also play with spice blends, like curry powder, for a new twist. Mixing spices can change your meal from mild to exciting in just a few shakes. Feel free to swap out vegetables based on what you have. Try using zucchini, mushrooms, or kale instead of spinach. They will bring different flavors and nutrients to the dish. You can also change bell peppers. Use different colors or varieties to make your hash more vibrant and tasty. With these simple variations, you can always enjoy a unique meal. If you're ready to try it out, check the Full Recipe! Store any leftovers in an airtight container. You can keep them fresh for up to 4 days. When you’re ready to enjoy your hash again, reheat it in a skillet. This method helps maintain the texture and flavor. If you want to save some for later, freeze portions of the hash. It stays good for up to 3 months. To enjoy it, thaw the frozen hash in the refrigerator overnight. This way, it will be ready to heat. For the best results, reheat your hash on the stove. This ensures even cooking and keeps the flavors intact. If you use a microwave, do so in short intervals. Remember to stir in between to heat it evenly. Yes, you can prepare and store it in advance for quick meals. I often make a big batch on Sunday. It stores well in the fridge for up to four days. Just reheat it in a skillet or microwave. This way, you save time on busy mornings. You can use butternut squash or regular potatoes as alternatives. Both will add a nice flavor and texture. Butternut squash offers a sweet taste, while regular potatoes are more neutral. They all work well with the spices in this dish. Yes, all ingredients used are naturally gluten-free. You do not need to worry about gluten when enjoying this meal. This makes it a great choice for anyone with gluten sensitivities. Add grains like quinoa or brown rice for extra substance and fiber. These grains boost the meal's nutrition and keep you full longer. Mix them in at the end of cooking, or serve the hash over a bed of grains. It’s a simple way to enhance your breakfast. For the full recipe, check out the details above! This sweet potato breakfast hash is easy to make and full of flavor. Start with sweet potatoes, bell peppers, and black beans. Sauté, season, and finish with fresh spinach and herbs. You can customize it with proteins or different veggies, making each meal unique. Store leftovers for quick breakfasts or freeze for later. Enjoy this simple, nutritious dish now! You’ll love how versatile it is in your kitchen.
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Are you ready to kickstart your mornings with something vibrant and fulfilling? This Vegan Sweet Potato Breakfast Hash is packed with flavor and nutrients. Imagine tender sweet potatoes mingling with fresh veggies and hearty black beans, all seasoned to perfection. In this recipe, I’ll guide you step-by-step to whip up a tasty meal that’s easy to prepare and great for meal prep. Let’s dive into the delicious world of morning hash!

Ingredients

Main Ingredients

– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

– 1 bell pepper (choose red or yellow), diced

– 1 small red onion, finely chopped

– 2 cloves garlic, minced

– 1 cup canned black beans, drained and rinsed thoroughly

Spices and Seasonings

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– Salt and freshly ground black pepper to taste

Additional Ingredients

– 2 tablespoons extra virgin olive oil

– 2 cups fresh spinach, roughly chopped

– Fresh cilantro leaves, for garnish

– Sliced avocado, for serving

When you make this Vegan Sweet Potato Breakfast Hash, you start with sweet potatoes. I love their natural sweetness and bright color. You will need two medium sweet potatoes, peeled and cut into small cubes. The next star is a bell pepper. You can choose a red or yellow one, diced to add a pop of flavor and crunch.

Next, grab a small red onion. Finely chop it to release its strong, sweet scent. You will also need two cloves of garlic, minced to give your dish a lovely aroma. Don’t forget about the black beans! One cup, drained and rinsed, adds protein and texture.

Now, let’s spice it up! You will need one teaspoon of ground cumin and one teaspoon of smoked paprika. These spices give a nice warmth to the dish. Add salt and black pepper to taste, too.

For the oil, use two tablespoons of extra virgin olive oil. This will help cook the hash and add depth to the flavors. Finally, add two cups of fresh spinach, roughly chopped. It wilts down nicely. Top your hash with fresh cilantro and sliced avocado. This adds freshness and creaminess to your meal.

If you want to see how all these ingredients come together, check out the Full Recipe!

Step-by-Step Instructions

Preparing the Sweet Potatoes

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, along with a pinch of salt. Sauté these sweet potatoes for about 10-15 minutes. Stir them occasionally. You want them to become tender and turn a lovely golden-brown.

Adding the Vegetables

Once your sweet potatoes are soft, clear some space in the skillet. Push the potatoes to one side. Add another tablespoon of olive oil to the open space. Now, toss in 1 diced bell pepper and 1 small finely chopped red onion. Sauté these veggies for 4-5 minutes. The onion should turn translucent and fragrant.

Incorporating Garlic and Spices

Next, it’s time to boost the flavor! Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the skillet. Stir everything well to combine. Cook this mixture for another minute. This allows the spices to release their wonderful aromas.

Mixing in Black Beans and Spinach

Now, gently fold in 1 cup of canned black beans, drained and rinsed, along with 2 cups of roughly chopped fresh spinach. Stir everything together and cook for about 2-3 minutes. You’ll see the spinach wilt down nicely, and the beans heat through.

Final Serving Steps

When everything is well mixed and hot, take the skillet off the heat. Taste your hash and adjust the seasoning if needed. Serve it warm, topped with fresh cilantro leaves and slices of creamy avocado. This Vegan Sweet Potato Breakfast Hash is ready to enjoy! For the full recipe, check out the detailed instructions above.

Tips & Tricks

Perfecting Your Hash

To get the best sweet potatoes, cook them until they are soft and golden. If you want them firmer, cut down the cooking time. Using seasonal vegetables boosts flavor and adds nutrients. Fresh ingredients always make the dish better.

Meal Prep Tips

Prepare sweet potatoes and chop your veggies ahead of time. This makes cooking faster on busy mornings. You can store the cooked hash in the fridge. It stays good for up to four days, making breakfast easy.

Serving Suggestions

Add a wedge of lime for a zesty kick. This small touch brightens the dish. You can also serve it with toast or whole grain wraps. These choices make for a hearty and satisfying meal. For more details, check the Full Recipe.

Variations

Protein Additions

To make your vegan sweet potato breakfast hash even more filling, add protein. You can include tofu or tempeh for a hearty boost. Both options absorb flavors well, making them great choices. If you want a bean switch-up, try chickpeas or kidney beans instead of black beans. They add a different taste and texture, giving you more choices to enjoy.

Spice Level Alterations

Do you love heat? Add jalapeños or red pepper flakes to spice things up. These will bring a nice kick to your breakfast hash. You can also play with spice blends, like curry powder, for a new twist. Mixing spices can change your meal from mild to exciting in just a few shakes.

Vegetable Substitutions

Feel free to swap out vegetables based on what you have. Try using zucchini, mushrooms, or kale instead of spinach. They will bring different flavors and nutrients to the dish. You can also change bell peppers. Use different colors or varieties to make your hash more vibrant and tasty. With these simple variations, you can always enjoy a unique meal. If you’re ready to try it out, check the Full Recipe!

Storage Info

Refrigeration Guidelines

Store any leftovers in an airtight container. You can keep them fresh for up to 4 days. When you’re ready to enjoy your hash again, reheat it in a skillet. This method helps maintain the texture and flavor.

Freezing Instructions

If you want to save some for later, freeze portions of the hash. It stays good for up to 3 months. To enjoy it, thaw the frozen hash in the refrigerator overnight. This way, it will be ready to heat.

Reheating Tips

For the best results, reheat your hash on the stove. This ensures even cooking and keeps the flavors intact. If you use a microwave, do so in short intervals. Remember to stir in between to heat it evenly.

FAQs

Can I make this vegan sweet potato breakfast hash ahead of time?

Yes, you can prepare and store it in advance for quick meals. I often make a big batch on Sunday. It stores well in the fridge for up to four days. Just reheat it in a skillet or microwave. This way, you save time on busy mornings.

What can I substitute for sweet potatoes in this hash?

You can use butternut squash or regular potatoes as alternatives. Both will add a nice flavor and texture. Butternut squash offers a sweet taste, while regular potatoes are more neutral. They all work well with the spices in this dish.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free. You do not need to worry about gluten when enjoying this meal. This makes it a great choice for anyone with gluten sensitivities.

How can I make this dish more filling?

Add grains like quinoa or brown rice for extra substance and fiber. These grains boost the meal’s nutrition and keep you full longer. Mix them in at the end of cooking, or serve the hash over a bed of grains. It’s a simple way to enhance your breakfast.

For the full recipe, check out the details above!

This sweet potato breakfast hash is easy to make and full of flavor. Start with sweet potatoes, bell peppers, and black beans. Sauté, season, and finish with fresh spinach and herbs. You can customize it with proteins or different veggies, making each meal unique. Store leftovers for quick breakfasts or freeze for later. Enjoy this simple, nutritious dish now! You’ll love how versatile it is in your kitchen.

- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes - 1 bell pepper (choose red or yellow), diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 cup canned black beans, drained and rinsed thoroughly - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 tablespoons extra virgin olive oil - 2 cups fresh spinach, roughly chopped - Fresh cilantro leaves, for garnish - Sliced avocado, for serving When you make this Vegan Sweet Potato Breakfast Hash, you start with sweet potatoes. I love their natural sweetness and bright color. You will need two medium sweet potatoes, peeled and cut into small cubes. The next star is a bell pepper. You can choose a red or yellow one, diced to add a pop of flavor and crunch. Next, grab a small red onion. Finely chop it to release its strong, sweet scent. You will also need two cloves of garlic, minced to give your dish a lovely aroma. Don’t forget about the black beans! One cup, drained and rinsed, adds protein and texture. Now, let’s spice it up! You will need one teaspoon of ground cumin and one teaspoon of smoked paprika. These spices give a nice warmth to the dish. Add salt and black pepper to taste, too. For the oil, use two tablespoons of extra virgin olive oil. This will help cook the hash and add depth to the flavors. Finally, add two cups of fresh spinach, roughly chopped. It wilts down nicely. Top your hash with fresh cilantro and sliced avocado. This adds freshness and creaminess to your meal. If you want to see how all these ingredients come together, check out the Full Recipe! Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes, along with a pinch of salt. Sauté these sweet potatoes for about 10-15 minutes. Stir them occasionally. You want them to become tender and turn a lovely golden-brown. Once your sweet potatoes are soft, clear some space in the skillet. Push the potatoes to one side. Add another tablespoon of olive oil to the open space. Now, toss in 1 diced bell pepper and 1 small finely chopped red onion. Sauté these veggies for 4-5 minutes. The onion should turn translucent and fragrant. Next, it’s time to boost the flavor! Add 2 cloves of minced garlic, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the skillet. Stir everything well to combine. Cook this mixture for another minute. This allows the spices to release their wonderful aromas. Now, gently fold in 1 cup of canned black beans, drained and rinsed, along with 2 cups of roughly chopped fresh spinach. Stir everything together and cook for about 2-3 minutes. You’ll see the spinach wilt down nicely, and the beans heat through. When everything is well mixed and hot, take the skillet off the heat. Taste your hash and adjust the seasoning if needed. Serve it warm, topped with fresh cilantro leaves and slices of creamy avocado. This Vegan Sweet Potato Breakfast Hash is ready to enjoy! For the full recipe, check out the detailed instructions above. To get the best sweet potatoes, cook them until they are soft and golden. If you want them firmer, cut down the cooking time. Using seasonal vegetables boosts flavor and adds nutrients. Fresh ingredients always make the dish better. Prepare sweet potatoes and chop your veggies ahead of time. This makes cooking faster on busy mornings. You can store the cooked hash in the fridge. It stays good for up to four days, making breakfast easy. Add a wedge of lime for a zesty kick. This small touch brightens the dish. You can also serve it with toast or whole grain wraps. These choices make for a hearty and satisfying meal. For more details, check the Full Recipe. {{image_4}} To make your vegan sweet potato breakfast hash even more filling, add protein. You can include tofu or tempeh for a hearty boost. Both options absorb flavors well, making them great choices. If you want a bean switch-up, try chickpeas or kidney beans instead of black beans. They add a different taste and texture, giving you more choices to enjoy. Do you love heat? Add jalapeños or red pepper flakes to spice things up. These will bring a nice kick to your breakfast hash. You can also play with spice blends, like curry powder, for a new twist. Mixing spices can change your meal from mild to exciting in just a few shakes. Feel free to swap out vegetables based on what you have. Try using zucchini, mushrooms, or kale instead of spinach. They will bring different flavors and nutrients to the dish. You can also change bell peppers. Use different colors or varieties to make your hash more vibrant and tasty. With these simple variations, you can always enjoy a unique meal. If you're ready to try it out, check the Full Recipe! Store any leftovers in an airtight container. You can keep them fresh for up to 4 days. When you’re ready to enjoy your hash again, reheat it in a skillet. This method helps maintain the texture and flavor. If you want to save some for later, freeze portions of the hash. It stays good for up to 3 months. To enjoy it, thaw the frozen hash in the refrigerator overnight. This way, it will be ready to heat. For the best results, reheat your hash on the stove. This ensures even cooking and keeps the flavors intact. If you use a microwave, do so in short intervals. Remember to stir in between to heat it evenly. Yes, you can prepare and store it in advance for quick meals. I often make a big batch on Sunday. It stores well in the fridge for up to four days. Just reheat it in a skillet or microwave. This way, you save time on busy mornings. You can use butternut squash or regular potatoes as alternatives. Both will add a nice flavor and texture. Butternut squash offers a sweet taste, while regular potatoes are more neutral. They all work well with the spices in this dish. Yes, all ingredients used are naturally gluten-free. You do not need to worry about gluten when enjoying this meal. This makes it a great choice for anyone with gluten sensitivities. Add grains like quinoa or brown rice for extra substance and fiber. These grains boost the meal's nutrition and keep you full longer. Mix them in at the end of cooking, or serve the hash over a bed of grains. It’s a simple way to enhance your breakfast. For the full recipe, check out the details above! This sweet potato breakfast hash is easy to make and full of flavor. Start with sweet potatoes, bell peppers, and black beans. Sauté, season, and finish with fresh spinach and herbs. You can customize it with proteins or different veggies, making each meal unique. Store leftovers for quick breakfasts or freeze for later. Enjoy this simple, nutritious dish now! You’ll love how versatile it is in your kitchen.

Vegan Sweet Potato Breakfast Hash

Start your day the delicious and nutritious way with this Vegan Sweet Potato Breakfast Hash! Packed with colorful vegetables, hearty black beans, and flavorful spices, this dish is both filling and healthy. Discover the easy steps to create this vibrant morning meal that’s perfect for any breakfast enthusiast. Click to explore the full recipe and elevate your breakfast game with this tasty vegan option!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 bell pepper (choose red or yellow), diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 cup canned black beans, drained and rinsed thoroughly

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

2 cups fresh spinach, roughly chopped

Fresh cilantro leaves, for garnish

Sliced avocado, for serving

Instructions
 

Prepare the Sweet Potatoes: In a large skillet, pour 1 tablespoon of olive oil and heat over medium heat. Add the diced sweet potatoes along with a pinch of salt. Sauté for approximately 10-15 minutes, stirring occasionally, until the sweet potatoes are tender and begin to caramelize, developing a golden-brown exterior.

    Add the Vegetables: Once the sweet potatoes are softened, push them to one side of the skillet to make space. Add the remaining tablespoon of olive oil to the cleared space, then stir in the diced bell pepper and chopped red onion. Sauté these ingredients for 4-5 minutes, or until the onion becomes translucent and fragrant.

      Incorporate Garlic and Spices: To the skillet, add the minced garlic, ground cumin, smoked paprika, and adjust with a bit more salt and pepper to taste. Stir the mixture well to combine all ingredients and cook for an additional minute, allowing the spices to release their aromatic qualities.

        Mix in the Black Beans and Spinach: Gently fold in the rinsed black beans and chopped fresh spinach into the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts down and the beans are heated through.

          Serve: Once everything is combined and heated, remove the skillet from heat. Taste and adjust the seasoning as needed. Serve the hash warm, beautifully topped with fresh cilantro leaves and slices of creamy avocado.

            - Prep Time: 10 minutes

              - Total Time: 30 minutes

                - Servings: 4

                  - Presentation Tips: For an appealing presentation, serve on a large platter or individual bowls and finish with a wedge of lime on the side for an extra zest.

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