PlumTally

Recipe combo

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.

Loading recipe combo details...

Ingredients and instructions

Servings
4
Total time
40 min
Prep
15 min
Cook
25 min

Ingredients

  • 1.5 Pound Sweet potatoes, peeled and diced into 1/2-inch pieces - 1 1/2 pounds (680 g), Diced into 1/2-inch pieces; 680 g equivalent noted in source.
  • 14 Ounce Extra-firm tofu, drained and crumbled - 14 ounces (397 g), 397 g equivalent noted in source.
  • 2 Can Canned black beans, rinsed and drained - 2 cans (15 ounces each), rinsed and drained
  • 1 Count Red bell pepper, diced - 1 large, diced
  • 1 Count Yellow onion, diced - 1 small, diced
  • 2 Tablespoon Olive oil - 2 tablespoons (30 ml), 30 ml equivalent noted in source.
  • 1 Teaspoon Ground cumin - 1 teaspoon (2 g), 2 g equivalent noted in source.
  • 1 Teaspoon Smoked paprika - 1 teaspoon (2 g), 2 g equivalent noted in source.
  • 0.5 Teaspoon Garlic powder - 1/2 teaspoon (1.5 g), 1.5 g equivalent noted in source.
  • 0.75 Teaspoon Salt - 3/4 teaspoon (4.5 g), 4.5 g equivalent noted in source.
  • 1 Count Avocado, diced - 1 large, diced
  • 1 Cup Salsa - 1 cup (240 g), 240 g equivalent noted in source.

Instructions

  1. Prep the ingredients

    1. *Prep the ingredients*: dice the sweet potatoes, bell pepper, onion, and avocado; *rinse and drain* the black beans; drain and crumble the tofu.

  2. Start the hash

    2. 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*.

  3. Cover and soften

    3. Cover the skillet, reduce heat to medium, and cook for *7 to 8 minutes*, stirring twice, until the sweet potatoes are *nearly tender*.

  4. Brown with bell pepper

    4. 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.

  5. Heat tofu and beans

    5. 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.

  6. Finish and serve

    6. Remove from heat. Top each serving with *diced avocado* and *salsa*, then serve warm.