Description
This Southwest Sweet Potato Hash recipe is a flavorful and satisfying dish that combines the natural sweetness of sweet potatoes with the smoky and spicy flavors of cumin, paprika, and chili powder. Loaded with black beans, bell peppers, and fresh cilantro, this vegetarian hash is a perfect balance of textures and tastes.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 2 medium sweet potatoes (peeled and diced into 1/2-inch cubes)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 1 (15-ounce) can black beans (drained and rinsed)
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: avocado slices, fried eggs, salsa
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers and cook for 3–4 minutes until slightly softened.
- Stir in sweet potatoes, garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until sweet potatoes are fork-tender and lightly browned.
- Add black beans and cook for another 2–3 minutes until heated through.
- Remove from heat and stir in lime juice and fresh cilantro. Serve warm with optional toppings like avocado slices, a fried egg, or salsa.
Notes
- For extra flavor, roast the sweet potatoes before adding them to the skillet.
- This dish is great for meal prep and reheats well.
- You can add cooked chorizo or ground turkey for a non-vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
