Vegan Sweet Potato Hash

Breakfast is the most important meal of the day so let’s start it off right with this healthy, wholesome, and hearty meal. It’s easy to throw together, it’s vegan and gluten-free, and the flavor is spot on. Top this Vegan Sweet Potato Hash recipe with some avocado slices and salsa and you’ve got yourself a delicious, protein-packed, fiber-filled breakfast!

As a busy mom, breakfast is the one meal I have a hard time with. Even though it is important not to skip breakfast, I find myself running out of time to put together a good quality breakfast. That’s why I love this breakfast hash. I meal prep it on Sunday and then I am good to go for the week.

Why Eat This Vegan Sweet Potato Hash?

There’s so much to love about this recipe. The health benefits, the taste, and how easy it is to throw together are just a few of the perks.

It’s delicious. Finding a great-tasting vegan breakfast can be tough. However, there is no need to look any further because this dish is spectacular.

It’s very healthy. From gluten-free to dairy-free, with a perfect balance of protein, healthy fats, and carbohydrates, you’ll start your day off right with this Vegan Sweet Potato Hash.

It’s easy to make. Busy is the best word I have to describe my mornings. Getting ready for school drop-off means a rushed morning at my house. That is why I love this breakfast idea. I make a big batch on Sundays and I am set for the week.

It has simple ingredients. With only a few ingredients, you can quickly throw this together. Those are my favorite type of meals and probably yours, too.

It is great for meal prep. As I said, I like to make a pan of this hash on Sundays and then portion it into individual mason jars for a quick grab-and-go breakfast. I’ll heat it up real quick and then add a few slices of avocado. Yum.

It’s versatile. For my husband who eats dairy products, I like to fry up two eggs and place that over a cup of this hash and then add hot sauce and guacamole. He loves this meal.

It’s a hearty meal. Since breakfast is the most important meal, you’ll want this vegan breakfast hash in your life because it will keep you full all morning long.

Topping Options

–Guacamole or avocado slices-This is hands down my favorite topping for this hash. It adds creaminess and the perfect balance of healthy fat.

–Fresh salsa-Since this dish has a Mexican vibe to it, you can bet that fresh salsa is a perfect pair. I highly recommend the fresh stuff and not bottled alternatives. It’s really a game-changer.

–A fried egg-If you are a vegetarian, this is a great option for you. It will really increase the protein and help you to stay full longer.

–Tortilla chips-Turn this hash into a dip by using tortilla chips to scoop out a spoonful. (Everything’s better with chips, right)? Sounds delish!

The Ingredient List

Check out how few ingredients are needed for this quick and easy breakfast hash.

–Sweet potatoes-The best option is to purchase large yams. Those are the cheapest and cook up nicely.

–Red bell pepper-You will only need one but definitely stick to the red color as the green varieties will change the taste of this hash. Alternatively, you could use yellow or orange as well.

–Red onion-You will need one large or two small red onions. You could also use a yellow onion, although the health benefits of red onions outweigh its counterpart.

–(15oz) can of black beans-You can also use pinto beans as both varieties pair well with Mexican food.

–Avocado oil-I like to use this oil because of the ability to be heated to high temperatures. Unlike olive oil which does not have a high heat recommendation.

–Garlic powder-I love using this spice because of its convenience. That means I don’t have to dirty up a garlic mincer and waste my time cutting up fresh garlic.

–Salt and pepper-Of course everything is finished off with salt and pepper, right?

The Instructions

You will have this breakfast hash ready in under 45 minutes. It’s that simple to make. Here’s what you will do.

Step one: Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with a silicone mat or parchment paper.

Step two: Place the sweet potato cubes onto the lined cookie sheet. Add 2 tablespoons of avocado oil, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1 teaspoon of pepper. Using your hands, toss everything up. Flatten the cubes into one layer. Place them into the oven for 10 minutes.

Step three: While the sweet potatoes are cooking, rinse and drain the black beans and chop the red onion and bell pepper. Set the black beans aside.

Step four: Remove the potatoes from the oven. Add the red pepper and onion chunks as well as 2 tablespoons of avocado oil, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Carefully toss everything up either with your hands or a spatula, flatten them into one layer, and return the pan to the oven for 15 minutes.

Step five: Remove the pan from the oven and add in the rinsed black beans. Toss everything up and flatten everything into one layer. Return to the oven for 5 minutes.

Meal Prepped Hash

If you enjoy planning ahead and meal prepping, this recipe is perfect for you. Grab yourself 12-ounce mason jars and portion the hash into about half a dozen jars. Your breakfast will be all set for the week. Just grab a jar in the morning, remove the lid, nuke it for about 20-45 seconds, and top it with your favorite ingredients like avocado or fresh salsa.

How to Store the Hash

Place the hash into a large, air-tight container and store it in the fridge for up to 5 days.

Did You Love This Recipe?

Let me know what you thought about this recipe. Tell me all about it by giving it a star rating and commenting below. This is so helpful for my recipe development and I really appreciate it.

Check out these other breakfast recipe favorites:

6 Tasty Vegan Bagel Topping Ideas

Blueberry, Banana, and Sweet Potato Breakfast Bars

Enjoy!

XOXO

Michelle