40m$13.15Black 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.
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Olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
Smoked paprika
1 Teaspoon
McCormick Smoked Paprika
5%
Yellow onion, diced
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
Salsa
1 Cup
Kroger® Mild Traditional Salsa
53%
Extra-firm tofu, drained and crumbled
14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
Salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Red bell pepper, diced
1 Count
Fresh Red Hothouse Bell Pepper
100%
Avocado, diced
1 Count
Fresh Large Ripe Avocado
100%
Canned black beans, rinsed and drained
2 Can
Bush's Black Beans 15 oz
100%
Sweet potatoes, peeled and diced into 1/2-inch pieces
1.5 Pound
Sweet Potato
75%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- peeled and diced sweet potatoes-1.5 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 tbsp
- ground cumin-1 tsp
- smoked paprika-1 tsp
- salt-0.75 tsp
- avocado-1 large
- garlic powder-0.5 tsp
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.
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