clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweet Potato & Black Bean Breakfast Hash {gluten- and oil-free} #breakfast #vegan #sweetpotato

Sweet Potato & Black Bean Breakfast Hash {gluten- and oil-free}

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 4


This is our “souped” up version of a sweet potato breakfast hash. This recipe hack packs your meal with flavor + a load of simple whole food ingredients.


  • 18.3 oz (~1 3/4 cups) black bean soup, strained (we used Right Foods)
  • 1/4 cup water or use strained broth from soup above
  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 cups kale, destemed & finely chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt

Top with:

  • 1/4 cup parsley or cilantro
  • 1/2 avocado, sliced
  • Sprinkle of smoked paprika


  1. In a medium pan on medium heat, add in 1/4 cup water (or 1/4 cup strained broth), sweet potatoes, onions and garlic.
  2. Cook, stirring occasionally, for 15 minutes.
  3. Add in the remaining ingredients except for the parsley (or cilantro), and cook for another 15-20 minutes, or until the edges the sweet potatoes are cooked and tender.
  4. Garnish with parsley, avocado and smoked paprika. Serve warm.
  • Prep Time: 10
  • Cook Time: 30
  • Category: Breakfast