This vegan sheet pan sweet potato black bean hash is a simple, healthy, 9 ingredient meal that you can throw on a sheet pan and have ready in under an hour!
A couple weeks ago we chatted about an oh so rare savory pasta recipe. With the start of a fresh, new year, I’m thinking you guys are probably looking for some more savory recipes.
Personally, I am ALWAYS going to choose sweet at breakfast (I know, I’m predictable AF). But Joe loves a savory breakfast, and I loooove a good sweet potato hash. Plus, hash is great for dinner, too!!
I do not, however, like babysitting hash in a sauté pan. I randomly had the idea to add all the typical hash ingredients to a sheet pan and roast it in the oven. Curious about how it would come out, I went for it, and this bomb vegan sheet pan sweet potato black bean hash was born.
Ingredients for vegan sheet pan sweet potato black bean hash
- Sweet potato: sweet potato provides a great base for the hash, with so much nutrition and flavor.
- Chili powder + cumin + garlic powder: these 3 spices keep the recipe simple but super flavorful.
- Frozen corn: frozen corn goes great with the black beans and sweet potato.
- Frozen kale: a bit of greens is always good, right? Kale is super nutrient-dense and pairs well with the sweet potato and other flavors in this hash.
- Black beans: black beans are a great source of plant-based protein and go so well with the flavor of the sweet potato.
- Avocado: avocado is a great source of healthy fats and has such lovely creamy and rich texture.
- Green onion: a bit of green onion on top gives a great little bite to the hash once you’re ready to serve.
Tips for making vegan sheet pan sweet potato black bean hash
- If you don’t mind it, keep the sweet potato skin. You can cut the skin off if you prefer, but I personally love it for the taste, texture, and nutrition (a lot of the sweet potato’s incredible nutritional value is in the skin).
- Add any other toppings you like. Avocado and green onion are my personal favorites, but feel free to add whatever other condiments you love – hot sauce, salsa, or a drizzle of unsweetened vegan yogurt would be great, too.
This vegan sheet pan sweet potato black bean hash is simple, healthy, and packed with flavors and textures. The combination of sweet potato + black beans is underrated, guys. So, so good! And the creamy, rich avocado and bite of green onion on top just takes everything to the next level.
Xo,
Sara
Vegan Sheet Pan Sweet Potato Black Bean Hash
Ingredients
- 2 sweet potatoes, chopped into small cubes
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 cup frozen corn
- 2 cups frozen kale
- 1 cup canned black beans
- 1/2 avocado, chopped
- Green onion, chopped
Instructions
- Preheat the oven to 400 degrees.
- Spread the sweet potatoes on one side of a lined sheet pan, sprinkle with chili powder, cumin, and garlic powder, and bake for 20 minutes.
- Add the frozen corn and kale to the pan, then bake for another 10-15 minutes, until the sweet potatoes are totally cooked.
- Remove the pan from the oven, carefully add everything to a large bowl, add the black beans, and stir to combine.
- Top with avocado and chopped green onion.
