Ingredients
2 large sweet potatoes, diced (Yukon gold or orange sweet potatoes)
1 large red bell pepper, diced (yellow/orange optional)
1 medium yellow onion, chopped
4 large eggs (or liquid egg whites for lower fat)
1 can black beans, drained and rinsed
2 tablespoons olive oil (or avocado oil)
1 teaspoon paprika
1 teaspoon cumin
Salt to taste
Pepper to taste
Fresh cilantro, chopped (optional garnish)
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato cubes with 1 tablespoon olive oil, paprika, cumin, salt, and pepper
Spread on a baking sheet and roast for 18-20 minutes until tender
Heat remaining oil in a large skillet over medium heat
Add chopped onion and sauté for 3-4 minutes
Add diced bell pepper and cook for 2-3 minutes
Stir in roasted sweet potatoes and cooked black beans (reserving some for topping)
Push vegetables to the sides of the pan
Scramble eggs directly in the skillet, mixing slightly with vegetables
Top with remaining black beans, cilantro, and a squeeze of lime (optional)
Notes
For gluten-free: ensure spices are certified gluten-free
For vegan: substitute eggs with tofu scramble
Store leftovers in an airtight container for up to 3 days
Customize with toppings like avocado, salsa, or Greek yogurt
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Roasting and Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 full plate (approx. 1.5 cups hash + 1 egg serving)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 180mg