Sweet Potato and Black Bean Hash
A hearty and nutritious sweet potato and black bean hash with bell peppers and spices, perfect for a cozy dinner.
10 min
Prep
30 min
Cook
4
Serves
280
Calories
Macros · per serving
8g protein
50g carbs
7g fat
Ingredients
For 4 servings
- 3 sweet potato
- 1 can black beans
- 1 red bell pepper
- 1 yellow onion
- 2 clove garlic
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- salt — to taste
- black pepper — to taste
- 1/4 cup fresh cilantro
Instructions
- 1
Peel and dice the sweet potatoes into small cubes.
- 2
Drain and rinse the black beans.
- 3
Dice the red bell pepper and onion.
- 4
Mince the garlic cloves.
- 5
Heat olive oil in a large skillet over medium heat.
- 6
Add the onion and garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
- 7
Add the diced sweet potatoes to the skillet, cooking until they begin to soften, about 10 minutes, stirring occasionally.
- 8
Add the red bell pepper, black beans, cumin, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
- 9
Continue cooking until the sweet potatoes are cooked through and everything is heated thoroughly, about 5-7 minutes.
- 10
Garnish with fresh cilantro before serving.
Cook it this week.
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