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Writer's pictureMarisa Galli

Sweet Potato Black Bean Hash

Updated: May 9, 2018

Sweet potatoes and black beans taste great together, so give this recipe a try! You can prepare it ahead of time and heat it up for breakfast or lunch (or dinner, go wild.)


ingredients:

- 1 package of ground turkey (93% lean, 7% fat)

-2 small-medium sweet potatoes

-1 15oz can black beans

-1/2 cup frozen corn

-1 cup spinach

- olive oil

- 1/2 tsp of each seasoning: chipotle pepper powder, cumin, garlic powder, paprika, chili powder (vary this to your preferences - keep what you like, swap what you don't!)

-1 bunch of cilantro

- Reduced fat cheese (I used a 3 cheese blend)

-1 lime

-1 avocado

-whole wheat bread

-spinach and arugula mix

- 1 egg


Prepare the sweet potatoes:

-Cut up sweet potatoes into a small dice

-Drizzle with about 1-2 teaspoons of olive oil

-season with chipotle pepper powder (more or less depending on how spicy you like it - good place to start)

-Pinch of salt and pepper

- Roast at 400 degrees for about 20 minutes, occasionally turning


Prepare the hash mixture:

-add small drizzle (about 1 tsp) of olive oil

-Brown the turkey and add seasonings

-Rinse and drain the beans and add to a skillet on medium heat

-Add the frozen corn and spinach (feel free to add other veggies here - bell peppers and onions would be a good choice!)

-Add the sweet potatoes after they've become soft (this is why it's a good idea to cut them smaller - they cook faster!)

-add 1-2 tablespoons of cilantro and 1/4 of a lime and cook for another minute

-Top with cheese

-Save half of this mixture for later and place the remaining portion on the place

-Use the same pan to fry an egg (place egg in pan with a coating of non-stick spray on medium heat, cover with lid, wait 1-2 minutes, top with red pepper flakes)


Avocado toast and side salad:

-Toast whole wheat bread for 2-3 minutes until lightly browned

-Cut avocado in half and put on the bread

-Place large handful of spinach and arugula on plate with a small sprinkle of olive oil and a dash of black pepper

-Top with the fried egg (pro tip: let the yolk drizzle over the salad and the hash after the first bite!!!)


-Enjoy!





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