Sweet Potato & Black Bean Breakfast Hash
Nutrition per serving
Ingredients
- 700g sweet potatoes, peeled and cut into 1cm cubes
- 1 can (400g) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and black pepper to taste
- 4 large eggs
- 1 avocado, sliced
- 60g feta cheese, crumbled
- Fresh cilantro, chopped
- Lime wedges, to serve
Instructions
Preheat the oven to 220°C (425°F).
Toss the sweet potato cubes with the olive oil, smoked paprika, cumin, chili powder, salt and pepper on a large baking tray. Roast for 20 minutes.
Add the bell pepper, onion and black beans to the tray, toss with the potatoes and roast 10 more minutes until everything is crisp and golden.
Meanwhile, fry the eggs sunny-side up in a non-stick pan over medium heat until the whites are set and the yolks are still runny.
Divide the hot hash among bowls and top each with a fried egg.
Finish with avocado slices, crumbled feta and fresh cilantro, and serve with lime wedges.
This sweet potato and black bean breakfast hash is a one-tray morning win that nails the perfect balance of hearty and healthy. Sweet potato cubes tossed with smoked paprika, cumin and chili powder roast up crisp on the outside and creamy on the inside, while black beans bring satisfying protein and fiber to every bite. Red bell pepper and yellow onion melt into the natural sweetness of the potatoes as everything roasts together, filling the kitchen with an incredible smoky aroma. The whole tray takes about thirty minutes in the oven, and there is almost no cleanup — just one baking tray and a frying pan. Each bowl gets crowned with a sunny-side-up egg with a runny golden yolk that turns into a rich sauce when you break into it. Creamy avocado slices, salty crumbled feta and fresh cilantro finish the plate, with a lime wedge on the side for a bright squeeze of acidity. Every serving delivers 22 grams of protein and 11 grams of fiber for just 460 calories, alongside 52 grams of carbs and 18 grams of fat. That combination of protein, fiber and healthy fats gives you morning energy that actually lasts until lunch, without the heavy, sluggish feeling of a greasy diner breakfast. It is naturally vegetarian and gluten-free, easy to double for a weekend crowd, and the leftovers reheat wonderfully.
