Sweet Potato Black Bean Hash
Servings: 4 servings
Calories: 297kcal
Ingredients
- 1½ pounds sweet potato about 2 medium or 1 large
- 1 medium onion diced
- 1 large red pepper diced
- 1¼ cup cooked black beans drained
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- ½ cup water
- 2 tablespoons fresh lime juice
- 1 large avocado
- chopped cilantro optional
Instructions
- Peel and chop sweet potato into ½ inch cubes. Diced onion and bell pepper. Slice avocado lengthwise.
- Heat olive oil over medium in a large skillet.
- Add sweet potato in a single layer and cook for 4-5 minutes without stirring until beginning to brown on the first side.
- Add the onion and stir. Cook for 4-5 minutes, stirring occasionally, until onion is softened and other sides of sweet potatoes are beginning to brown.
- Add black beans, bell pepper, garlic powder, cumin, paprika, black pepper, and salt. Stir to coat everything.
- Add water and stir. Reduce heat to medium low and simmer, 7-10 minutes, stirring occasionally, until water is mostly evaporated and sweet potato softens.
- Remove from heat and squeeze lime juice on top.
- Serve with sliced avocado and chopped cilantro if desired. Stores well in the fridge for up to 4 days. Reheat in the microwave or in a hot pan with a drizzle of oil.
Notes
This is best if served immediately. If you would like to store for later, place in an airtight container in the refrigerator for up to 5 days.
Slice and serve the avocado right before serving.
Nutrition
Calories: 297kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 389mg | Potassium: 837mg | Fiber: 11g | Sugar: 8g | Vitamin A: 24389IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg