If you are looking for something “different” for breakfast, Sweet Potato Black Bean Hash might be just what you want. Unlike a typical hash with white potatoes and onions, I use sweet potatoes and toss in black beans for good measure. The sweetness of the potatoes balances the creaminess of the beans. I also throw in some peppers and spinach for additional textures and flavors. If you want to add some heat, a few dashes of hot sauce or a sprinkle of cayenne pepper would add a nice kick, but as I am heat intolerant, I don’t. Sweet Potato Black Bean Hash is great on its own, but if I like to make it even more delicious by topping it with a seared tofu steak and some sliced avocado.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4


2 Tablespoons olive oil
3 cups, peeled and diced sweet potato
½ cup yellow onion, diced
1 red pepper, sliced
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons paprika
2 cups fresh spinach, roughly chopped
1 15 oz. can black beans, drained and rinsed (or 1 ½ cups fresh)
Seared tofu steaks, optional
Sliced avocado, optional


1. Heat olive oil in large skillet over medium heat.

2. Add sweet potatoes, onion, pepper, salt, pepper, and paprika. Mix well. Cook for 10 minutes, stirring occasionally.

3. Add spinach and cook for an additional five minutes, stirring occasionally.

4. Add the black beans. Stir until all ingredients are well-blended and bean are heated through.

5. Serve topped with seared tofu steaks and avocado.

Topped with seared tofu and avocado

Topped with seared tofu and avocado