Sheet Pan Black Bean Sweet Potato Kale Breakfast Hash Recipes
SHEET PAN BLACK BEAN, SWEET POTATO, & KALE BREAKFAST HASH
An easy, hearty breakfast that cooks up on a sheet pan (and makes perfect leftovers for later in the week)!
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees Fahrenheit and pull out a large rimmed sheet pan.
- Place the cubed sweet potato on the sheet pan and drizzle the olive oil over the top. Sprinkle the onion powder, garlic powder, cumin, smoked paprika, and 1/2 teaspoon salt over the top. Toss with a wooden spoon or (easier) your hands to distribute the oil and spices. Try to give each piece of sweet potato as much space as possible.
- Bake until tender and beginning to brown, 15-20 minutes, tossing once halfway through. Remove from oven and add the beans and kale to the pan. Toss with a wooden spoon to mix everything together. Place in oven for another 5 minutes until the beans are warmed through and the kale has wilted.
- Remove from oven. Taste and add additional salt and pepper if desired. Serve with avocado, salsa, and/or a poached egg if desired.
SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY
Here's what you need: olive oil, sweet potato, yellow onion, red bell pepper, salt, pepper, paprika, cumin, spinach, black beans
Provided by Tasty
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
- Add spinach and cook for an additional five minutes.
- Lastly, add the black beans and stir until all ingredients are well-blended.
- Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
- Enjoy!
Nutrition Facts : Calories 353 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 12 grams, Protein 9 grams, Sugar 11 grams
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SIMPLE SWEET POTATO BREAKFAST HASH WITH BLACK BEANS
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4.9/5 (15)Total Time 35 minsCategory BreakfastCalories 300 per serving
- Toss sweet potatoes with 1 T oil and season with a dash of sea salt. Line evenly on a parchment lined pan and roast for about 15 minutes.
- Once roasted, heat drizzle of oil in a skillet over medium high heat. Add sweet potatoes and cook until soft inside and crispy outside.
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- Make the spice mix: In a small bowl, combine 1 tsp cumin, 1 tsp chili powder, 1 tsp sea salt, 1/2 tsp onion powder, 1/2 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and freshly ground black pepper to taste. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until turning translucent, about 3 minutes. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté for another 30 seconds, until fragrant. Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 3 minutes, stir the sweet potato mixture and cover again to cook for another 2-3 minutes.
- Add the spice mix and stir until it evenly covers the sweet potato. Add a splash of water if it looks like the mixture is drying out, then add the kale and black beans on top (don't stir). Season with salt and pepper, to taste. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and beans. Serve immediately or divide among 4 glass storage containers for meal prep and refrigerate. Eat within 4 days.
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