Prepare to transform your morning routine with a breakfast that's not just a meal, but a culinary adventure! This Vegan Mexican Sweet Potato Breakfast Hash is about to revolutionize your breakfast game, delivering a punch of vibrant flavors, nutrients, and pure satisfaction in every single bite. Imagine crispy, caramelized sweet potatoes dancing with colorful bell peppers and protein-packed black beans, all seasoned with authentic Mexican spices that will make your taste buds do a happy dance. Whether you're a dedicated vegan, a brunch enthusiast, or simply someone who loves mind-blowing breakfast experiences, this recipe is your new morning soulmate!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 sweet potatoes, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Wash and dice the sweet potatoes into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- Prepare the bell peppers by washing and dicing them into similar-sized pieces as the sweet potatoes.
- Drain and rinse the black beans thoroughly in a colander, then set aside.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering.
- Add the diced sweet potatoes to the pan, spreading them in a single layer to ensure maximum caramelization and crispy edges.
- Cook the sweet potatoes for 8-10 minutes, stirring occasionally to prevent sticking and promote even browning.
- Add the diced bell peppers to the skillet, stirring to combine with the sweet potatoes.
- Sprinkle cumin, chili powder, salt, and pepper over the vegetables, ensuring even distribution of spices.
- Continue cooking for an additional 5-7 minutes until the sweet potatoes are tender and the peppers are slightly softened.
- Add the black beans to the skillet and gently stir to combine, cooking for an additional 3-4 minutes to heat the beans through.
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices to enhance the flavor profile.
- Remove from heat and serve immediately, optionally garnishing with fresh cilantro or a squeeze of lime juice.
Tips
- Cube Consistency is Key: Cut your sweet potatoes and bell peppers into uniform, bite-sized pieces to ensure even cooking and perfect texture.
- Don't Overcrowd the Pan: Use a large skillet and spread ingredients in a single layer to achieve those irresistible crispy edges.
- Patience for Caramelization: Let sweet potatoes sit undisturbed for a few minutes in the pan to develop a beautiful golden-brown crust.
- Spice Adjustment: Feel free to customize the spice level by adding more chili powder or even a dash of cayenne for extra heat.
- Make it a Complete Meal: Serve with sliced avocado, a dollop of vegan sour cream, or a sprinkle of fresh cilantro to elevate the dish.
- Meal Prep Friendly: This hash can be prepared in advance and quickly reheated, making it perfect for busy mornings.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
