Black Bean Sweet Potato Breakfast Hash
A hearty plant-based hash with crisp sweet potatoes, black beans, peppers, avocado, and salsa. Tofu and beans add filling breakfast protein while keeping the dish colorful and high-fiber.
- breakfast
- Dairy-Free
- family-friendly
- Gluten-Free
- hash
- high-protein
- plant-based
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
Extra-firm tofu, drained and crumbled · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Details
Canned black beans, rinsed and drained · 2 Can
Bush's Black Beans 15 oz
Sale
100%
Details
Red bell pepper, diced · 1 Count
Fresh Red Hothouse Bell Pepper
100%
Details
Avocado, diced · 1 Count
Fresh Large Ripe Avocado
100%
Details
Sweet potatoes, peeled and diced into 1/2-inch pieces · 1.5 Pound
Sweet Potato
75%
Details
Salsa · 1 Cup
Kroger® Mild Traditional Salsa
53%
Details
Yellow onion, diced · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Details
Smoked paprika · 1 Teaspoon
McCormick Smoked Paprika
5%
Details
Ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
Garlic powder · 0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Details
Salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- peeled and diced sweet potatoes-1 1/2 lb
- extra-firm tofu-14 oz
- canned black beans-2 cans
- red bell pepper-1 large
- yellow onion-1 small
- salsa-1 cup
- olive oil-2 tablespoons
- ground cumin-1 teaspoon
- smoked paprika-1 teaspoon
- salt-3/4 teaspoon
- avocado-1 large
- garlic powder-1/2 teaspoon
Prep the ingredients: dice the sweet potatoes, bell pepper, onion, and avocado; rinse and drain the black beans; drain and crumble the tofu.
Keep the chef’s knife stable and cut the sweet potatoes into even pieces to reduce slipping and promote even cooking.
Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes, onion, cumin, smoked paprika, garlic powder, and salt, then stir to coat and cook for 3 minutes.
Use caution when adding ingredients to hot oil to avoid splatter burns.
Cover the skillet, reduce heat to medium, and cook for 7 to 8 minutes, stirring twice, until the sweet potatoes are nearly tender.
Lift the skillet lid away from your face and hands, as hot steam can escape quickly.
Uncover the skillet, add the bell pepper, and cook for 5 to 6 minutes, stirring occasionally, until the sweet potatoes are browned at the edges and the pepper is tender-crisp.
Add the crumbled tofu and black beans. Cook for 4 to 5 minutes, folding gently, until the beans and tofu are steaming hot and the hash looks lightly crisp in spots.
Cook the hash until the beans and tofu are steaming hot before serving.
Remove from heat. Top each serving with diced avocado and salsa, then serve warm.
How did it turn out?
Rating and review tools are unavailable right now.