Everyone loves their weekend brunch, and this sweet potato hash is the perfect way to start your weekend off right.
It's a delicious plant-based option if you prefer savoury dishes to sweet. And definitely a crowd pleaser, with a generous helping of protein in each serving.
This recipe is so easy to make, and takes less than twenty minutes and one pan. All you need to do is chop the ingredients and cook together in a skillet or frying pan.
We'd even have this for lunch or a light dinner too if you're stuck for time. There's always sweet potatoes hanging around our cupboards, so it really is low-effort.
It's also an ideal recipe for meal prepping. After cooking everything, you can keep it in airtight containers in the fridge for a few days- and even reheat if you want to.
If you follow a plant-based diet, the additional black beans are a simple way of getting some protein into your meal first thing. They're a cheap way of loading your plate with low-fat fiber and energy.
Sweet potatoes are an easy and tasty addition to your diet for so many nutrients and health benefits. They're a great source of fiber, beta carotene and vitamin C. They're also rich in antioxidants which help protect against free radicals and can support healthy vision.
Not to mention sweet potatoes are very filling, so you can keep feelings of hunger away for longer.
We love ours with a drizzle of some vegan sriracha mayo. Most sauces work great with this recipe- so we highly recommend serving yours with one.
We also think our avocado mayo MCT dip would work great with this dish too- which you can find the recipe alongside our carrot fritters. Not to mention additional mental energy from the MCT oil. Or if you want an extra helping of protein, try some tahini on top.
Time to get cooking:
Sweet Potato Hash
Serves: 2 servings
Total time: 20 minutes
Ingredients:
1 medium sweet potato, diced and lightly steamed
1 tin black beans, drained and rinsed
1 red pepper, diced
½ red onion, diced
1 clove of garlic
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
1 large handful of spinach
2 tbso chopped coriander
Top with vegan mayo (optional)
Method:
- To steam the sweet potato, either microwave or cook in a steamer for 3-5 minutes to soften slightly.
- Heat the olive oil in a non-stick skillet or frying pan over a medium heat.
- Add the onion, garlic and pepper and cook for 3-5 minutes until softened.
- Add the sweet potato, black beans, cumin and paprika and season to taste.
- Cook for a further 3 minutes, until the sweet potato is tender.
- Add the spinach and chopped coriander and continue to cook until the spinach has wilted.
- Serve garnished with more chopped coriander, we think it's delicious with vegan sriracha mayo on top too!
Nutritional Information
Per serving: (½ recipe)
Calories: 310Carbohydrates: 40g
