Black Bean and Sweet Potato Breakfast Hash
Spicy smoky black beans in a rich tomato sauce on top of a sweet potato hash makes for a savoury and satisfying weekend breakfast alternative.
Ingredients
For the sweet potato hash
- 1 tbsp vegetable cooking oil or coconut oil
- 2-3 tbsp water or veg stock
- ¼ cup chopped red onion
- 1 cup sweet potato + 1 cup potato diced into small cubes
- 2 cloves of garlic crushed
- sea salt and black pepper to taste
For the saucy beans
- 1 can of black beans drained and rinsed
- ¾ cup of chopped tomatoes canned or fresh
- 1 tbsp tomato paste
- ½ tbsp smoked paprika
- ½ tbsp cumin powder
- sea salt and black pepper
- ¼ water or vegetable stock
For the cashew hollandaise
- ½ cup cashews soaked for 1-2 hours OR boiled for 10 minutes
- ½ cup water + more to thin out as needed
- ¼ cup nutritional yeast
- ½ tbsp turmeric powder
- 1 tsp lemon juice
- 1-2 tsp sea salt
- Black pepper to taste
To serve (optional)
- Fresh greens
- Sourdough or wholewheat toast
- Sprouts or fresh herbs
Instructions
For the sweet potato hash
- In a medium skillet or frying pan, sauté the onions on medium heat for about 2-3 minutes until softened, stirring occasionally.
- Add in the diced potatoes and season well with sea salt and pepper, stirring through. Allow to cook for 8-10 minutes adding water or vegetable stock as needed so that the pan doesn't dry out. Stir in the crushed garlic.
- Once tender, turn off the heat, cover and set aside.
For the saucy beans
- In a small saucepan, combine the chopped tomatoes, water, tomato paste and spices. Stir until well combined before adding in the black beans.
- Bring to a boil and allow to simmer until heated through.
- Taste and adjust seasonings as needed, then set aside.
For the cashew hollandaise
- Combine all ingredients in a blender and blend until smooth, adding in additional water as needed to thin out. Taste and adjust seasonings.
To serve
- Assemble your hash with a layer of toast, followed by fresh greens, sweet potato hash, saucy beans and a drizzle of cashew hollandaise on top. Garnish with fresh herbs or sprouts and dig in!