by: julioarco88Posted on:

Vegan Sweet Potato Hash with Bell Peppers and Black Beans

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

This Vegan Sweet Potato Hash with Bell Peppers and Black Beans is a hearty, flavorful dish that’s perfect for breakfast, brunch, or even dinner. Packed with vibrant veggies, protein-rich black beans, and the natural sweetness of roasted sweet potatoes, this hash is a delicious and wholesome way to fuel your day.

Whether served on its own or paired with avocado, hot sauce, or a slice of crusty bread, this recipe is versatile, easy to make, and sure to become a household favorite.

Why You’ll Love This Recipe

  • Nutrient-Dense: Loaded with vitamins, minerals, and plant-based protein.
  • Easy and One-Pan: Quick prep and minimal cleanup.
  • Flavorful and Filling: A balanced meal with sweet, savory, and smoky flavors.
  • Customizable: Add your favorite veggies, spices, or toppings.

Ingredients

  • 2 medium sweet potatoes, peeled and diced into small cubes
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cooked black beans (or 1 can, rinsed and drained)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1/2 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper
  • Fresh cilantro (for garnish)

Ingredient Breakdown

Sweet Potatoes

Rich in vitamins A and C, sweet potatoes add natural sweetness and a satisfying texture.

Black Beans

A great source of plant-based protein and fiber, black beans make this dish hearty and filling.

Bell Peppers

Colorful and crunchy, bell peppers add vibrant flavor and a dose of vitamin C.

Instructions

Step 1: Roast the Sweet Potatoes

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced sweet potatoes with 1/2 tablespoon olive oil, sea salt, and black pepper. Spread them evenly on a baking sheet.
  3. Roast for 20–25 minutes, flipping halfway through, until tender and slightly crispy on the edges.

Step 2: Sauté the Veggies

  1. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium heat.
  2. Add the diced onion and bell peppers. Sauté for 5–7 minutes, until softened.

Step 3: Combine and Season

  1. Add the roasted sweet potatoes to the skillet with the onion and bell peppers.
  2. Stir in the black beans, smoked paprika, cumin, garlic powder, and chili powder (if using). Mix well to coat everything evenly in the spices.
  3. Cook for an additional 5 minutes, stirring occasionally, until heated through.

Step 4: Serve and Garnish

  1. Transfer the hash to a serving dish or individual plates.
  2. Garnish with fresh cilantro and serve with optional toppings like avocado, salsa, or hot sauce.

Picture Gallery

Tips and Variations

  • Add Greens: Toss in a handful of spinach or kale during the last few minutes of cooking for extra nutrients.
  • Spice It Up: Add diced jalapeños or a dash of hot sauce for more heat.
  • Make It a Bowl: Serve over quinoa, rice, or mixed greens for a complete meal.
  • Swap the Beans: Use chickpeas or pinto beans if you prefer.

Nutritional Information (Per Serving – Serves 4)

  • Calories: 180
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 4g
  • Fiber: 8g
  • Vitamin A: 150% of the daily value
  • Iron: 10% of the daily value

This sweet potato hash is a balanced, nutrient-dense dish perfect for any time of day.

Conclusion

This Vegan Sweet Potato Hash with Bell Peppers and Black Beans is a simple, wholesome recipe that’s packed with flavor and nutrition. Its vibrant colors and hearty ingredients make it a crowd-pleaser for vegans and non-vegans alike.

Have you tried this recipe? Share your tips, variations, or favorite toppings in the comments below! Don’t forget to tag us on social media with your sweet potato hash creations—we’d love to see them!

Frequently Asked Questions

1. Can I make this ahead of time?

Yes! Store the cooked hash in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

2. How do I make this oil-free?

Roast the sweet potatoes with a bit of vegetable broth or water instead of oil, and sauté the veggies in a non-stick skillet with water or broth.

3. Can I freeze this dish?

Yes, this hash freezes well. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

4. What pairs well with this hash?

Serve it with avocado slices, a dollop of vegan sour cream, or a slice of whole-grain toast for a complete meal.

5. Can I use canned sweet potatoes?

Fresh sweet potatoes are best for this recipe, but if using canned, make sure to drain and pat them dry to avoid sogginess.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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107 thoughts on “Vegan Sweet Potato Hash with Bell Peppers and Black Beans”

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