Easy Vegan Breakfast Hash
Breakfast is the most important meal of the day they say 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!
Servings: 4 cups
Equipment
- 1 8x11 lined cookie sheet
Ingredients
- 2 large sweet potatoes or yams, peeled and chopped into 1/2-inch cubes
- 1 red bell pepper, center, and seeds removed, chopped into small pieces
- 1 large red onion, peeled and chopped into small pieces
- 1 (15oz) can of black beans, rinsed and drained
- 4 tablespoons avocado oil
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a cookie sheet with a silicone mat or parchment paper.
- 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.
- 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.
- 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.
- 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.
Notes
To store this hash, place it into an air-tight container and in the fridge for up to 5 days. Alternatively, separate the hash into individual 12-ounce mason jars for an easy grab-and-go breakfast all week.