This hearty breakfast hash packs your meal with flavor and a load of simple, whole food ingredients. Tender sweet potatoes and black beans are cooked with aromatic garlic and onion and seasoned with smoky paprika and cumin. Serve with avocado or a side of toast!

Sweet Potato Black Bean Breakfast Hash [Vegan, Grain-Free]

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For the Hash:

  • 18.3 oz (approximately 1 3/4 cups) black bean soup, strained
  • 1/4 cup water or use strained broth from soup above
  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 cups kale, de-stemmed and finely chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt

For the Topping:

  • 1/4 cup parsley or cilantro
  • 1/2 avocado, sliced
  • Sprinkle of smoked paprika


  1. In a medium pan on medium heat, add in 1/4 cup water (or 1/4 cup strained broth), sweet potatoes, onions, and garlic.
  2. Cook, stirring occasionally, for 15 minutes.
  3. Add in the remaining ingredients except for the parsley (or cilantro), and cook for another 15-20 minutes, or until the edges the sweet potatoes are cooked and tender.
  4. Garnish with parsley, avocado, and smoked paprika. Serve warm.

Nutritional Information

Calories: 117 | Carbs: 21.4g | Fat: 3g | Protein: 2.9g | Sugar: 4.9g | Sodium: 347.1mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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