Spice up your breakfast game with a little Mexican flavor.
Packed with healthy ingredients and bold flavors, this Sweet Potato Hash is sure to be a hit at the breakfast table or even at a brunch party!
Jalapeños, cumin, and garlic bring bold flavors to this dish, while heart healthy, creamy coconut oil adds a slight sweetness and cooks the sweet potatoes to the perfect crispiness.
Check out our spotlight on Coconut Oil to learn more about this healthy and incredibly useful ingredient.
Need more breakfast inspo? Check out our recipe for Tofu Scramble.
2 Tbsp coconut oil
2 cloves garlic, minced
1 onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium sweet potatoes, peeled and cubed
½ jalapeño, seeded and minced
1 tsp paprika
1 tsp chili powder
½ tsp cumin
¼ cup water
½ cup corn
½ cup black beans, drained and rinsed
sea salt, to taste
½ cup cilantro, chopped
1 avocado, sliced
½ cup salsa, like Dessert Pepper
Heat a large cast iron skillet over medium heat.
Add coconut oil to skillet and let melt to coat the bottom of the pan.
Add diced onions, green bell peppers, red bell peppers and cook 5 minutes to soften.
Add sweet potato, garlic, minced jalapeño, paprika, chili powder, cumin, and a good pinch of sea salt.
Cook for 1 minute then add water.
Continue to cook for 10-15 minutes, stirring occasionally until sweet potatoes are tender and brown and crispy on the edges.
Add corn and black beans, and cook until heated through.
Season with sea salt.
Notes + Serving Tips
Serve immediately, topping each plate with a dollop of salsa, a few slices of avocado, a squeeze of fresh lime, and a sprinkling of fresh cilantro.
Bonus: Make some of our vegan Sour Cream and garnish on top for that extra punch.
Enjoy for breakfast, brunch, or just because!