Name: Black Bean & Sweet Potato Hash
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large sweet potato, chopped; 1 red onion, chopped; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 tsp avocado oil; 1 tsp garlic powder; Sea salt & black pepper, to taste; 1 (15-oz) can black beans, drained; ¼ cup raw tahini; 2 tbsp sriracha, plus more to taste; 1 tbsp fresh lime juice; Sea salt & black pepper, to taste; Spring water, to thin; Avocado(s); Fresh cilantro

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This Black Bean & Sweet Potato Hash is a healthy vegan recipe that is perfect for breakfast or dinner. It’s an easy-to-make sheet pan meal that is full of flavor, packed with plant-protein, & paired with nourishing fats!

Black Bean & Sweet Potato Hash with bell peppers, sliced avocado, and spicy tahini dressing with a spoon in it, in a bowl, with a spoon in it.

Breakfast, dinner, or somewhere in between, this Black Bean & Sweet Potato Hash recipe is the best recipe for anytime of day.

This flavorful sheet pan dinner features oven roasted sweet potatoes, caramelized onions, vibrant bell peppers, & hearty black beans. It then gets topped with creamy avocado, a drizzle of my spicy tahini dressing, & fresh cilantro. Needless to say, it’s an irresistible combination.

Breakfast or not, this sheet pan dinner will surely be a winner!

Why You’ll Love This Vegan Breakfast Hash Recipe

Full of Flavor & Loaded with Nutrition: With the combination of vibrant vegetables, protein-rich black beans, as well as the healthy fats from the avocado & spicy tahini dressing, this meal is a nutritious win.
The Perfect Meal at Anytime: Enjoy this vegan sheet pan dinner recipe for breakfast, lunch, or dinner!
Great for Meal Prep: This Black Bean & Sweet Potato Hash stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy meals throughout the week.

Vegan Black Bean & Sweet Potato Hash with bell peppers, sliced avocado, and spicy tahini dressing with a spoon in it, in a bowl, with a spoon in it.

Ingredients

Organic Black Beans: For some plant protein & healthy fats.
Organic Sweet Potato: You can technically use any type of potato you love! Also, I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Red Onion: I used red, but use what you’ve got on hand!
Organic Bell Peppers: The combination of green & red is what I used, but any color combo will do.
Organic Spices: Keeping simple with some garlic powder, sea salt, & black pepper.
Organic Spicy Tahini Dressing: This dressing really elevates this vegan hash & the best part is that it takes no time to make, with minimal ingredients.
Organic Toppings: Along with the dressing, sliced avocado & fresh cilantro, pair perfectly with the hash!

How To Make

Roast #1. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 15 minutes.
Roast #2. At the 15 minute mark, toss the vegetables & add the black beans to the sheet pan. Bake for a final 10 minutes.
Spicy Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the sheet pan ingredients between bowls. Top with sliced avocado, a drizzle of the spicy tahini dressing, & a sprinkle of fresh cilantro. Enjoy!

Tips for Making this Sheet Pan Recipe Perfectly

Drain Organic Beans: Drain your black beans before adding to the sheet pan, to ensure no bean liquid.
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
Baking: Be sure to flip the vegetables half way while roasting. This ensures that everything gets baked to perfection.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

As mentioned above, this Black Bean & Sweet Potato Hash is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pre-baked sheet pan to oven-safe bowls. Place in the oven for 10 –15 minutes, until warmed through. To serve, pair with the sliced avocado, spicy tahini dressing, & fresh cilantro.

More Healthy Vegan Mexican Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Black Bean & Sweet Potato Hash

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

1 large sweet potato, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tsp avocado oil
1 tsp garlic powder
Sea salt & black pepper, to taste
1 (15-oz) can black beans, drained

SPICY TAHINI DRESSING

¼ cup raw tahini
2 tbsp sriracha, plus more to taste
1 tbsp fresh lime juice
Sea salt & black pepper, to taste
Spring water, to thin

SERVINGS

Avocado(s)
Fresh cilantro

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Instructions

Roast #1. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 15 minutes.
Roast #2. At the 15 minute mark, toss the vegetables & add the black beans to the sheet pan. Bake for a final 10 minutes.
Spicy Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the sheet pan ingredients between bowls. Top with sliced avocado, a drizzle of the spicy tahini dressing, & a sprinkle of fresh cilantro. Enjoy!

Notes

Drain Organic Beans: Drain your black beans before adding to the sheet pan, to ensure no bean liquid.

Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.

Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.

Baking: Be sure to flip the vegetables half way while roasting. This ensures that everything gets baked to perfection.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pre-baked sheet pan to oven-safe bowls. Place in the oven for 10 –15 minutes, until warmed through. To serve, pair with the sliced avocado, spicy tahini dressing, & fresh cilantro.