Description
This Southwest Sweet Potato Hash is a hearty and flavorful vegetarian dish packed with tender sweet potatoes, colorful bell peppers, black beans, and corn, all seasoned with a smoky blend of chili powder, cumin, and smoked paprika. It’s perfect for a nutritious breakfast or a satisfying light dinner, topped optionally with creamy avocado slices and eggs for extra protein.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/2 cup corn kernels (frozen or canned)
- 1 avocado, sliced (for serving)
Legumes
- 1 cup canned black beans, rinsed and drained
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 4 eggs (optional, for topping)
- Hot sauce or salsa (optional, for serving)
Instructions
- Prepare Sweet Potatoes: Heat olive oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8 to 10 minutes, stirring occasionally, until they begin to soften and brown beautifully on the edges.
- Add Vegetables: Stir in the diced red and green bell peppers, chopped red onion, and minced garlic. Continue cooking for another 5 minutes until all the vegetables are tender and fragrant.
- Season the Hash: Sprinkle chili powder, ground cumin, smoked paprika, salt, and black pepper over the vegetables. Mix thoroughly to ensure the spices coat the veggies evenly.
- Incorporate Beans and Corn: Add the rinsed black beans and corn kernels to the skillet. Stir well and cook for a few minutes until everything is heated through.
- Simmer on Low: Reduce the heat to low and let the hash cook gently for 2 to 3 minutes, allowing all the flavors to combine beautifully.
- Finish with Cilantro: Remove the skillet from heat and sprinkle freshly chopped cilantro over the hash for a bright, fresh flavor boost.
- Serve: Serve warm with sliced avocado on top. For added protein and richness, top with fried or poached eggs and add a drizzle of your favorite hot sauce or salsa if desired.
Notes
- To speed up cooking, microwave the peeled and diced sweet potatoes for 3 to 4 minutes prior to cooking in the skillet.
- This dish is versatile and can be enjoyed as a hearty breakfast or a light, nutritious dinner.
- Omit eggs to keep the dish vegan and cholesterol-free.
- Use fresh or frozen corn depending on convenience and season.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Southwest-Inspired, American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
