CHIPOTLE SWEET POTATO AND BLACK BEAN HASH
Using Caribbean Peppa Sauce
Elevate your fall breakfast game with our Chipotle Sweet Potato and Black Bean Hash, jazzed up with our Caribbean Peppa Sauce. This nutrient-packed dish brings you the ultimate fusion of flavors, perfectly balancing sweet and spice. Sweet potatoes and hearty black beans create a satisfying and nutritious base, while the smoky chipotle adds the perfect edge. Drizzle on the vibrant Caribbean Peppa Sauce to kick things up a notch and warm your cool Fall mornings.
Prep Time: 15 mins
Cook time: 25 mins
Ingredients:
-
2 medium sweet potatoes peeled and dice ½ inch thick.
-
1 large red bell pepper med diced
-
½ med red onion diced
-
1-15oz can black beans rinsed and drained
-
1 bunch of Italian kale cleaned and ripped or cut into small pieces
-
1 TBLS chipotle pepper in adobo sauce (Special Tip: freeze the rest of the can in a zip lock bag. Lay flat in the bag so you can break off a piece when needed.)
-
2 TBLS water
-
3 garlic cloves minced
-
3TBLS sliced green onions
-
1 tsp chili powder
-
Salt and pepper to taste
-
1 TBLS avocado oil or EVOO
-
Plant Bomb Caribbean Peppa sauce
-
1 Med-sized avocado sliced (optional)
Instructions:
-
(This step can be done in advance.) In large pot, boil water and lightly salt. Lightly Boil diced sweet potatoes for 10-12 mins until you can poke a knife through fairly easily. There should still be some firmness in the middle. Remove from heat and set aside.
-
Preheat a large skillet to med/hi heat, add half of your oil, add sweet potatoes, brown on one side for 3-5 mins before flipping and do the same on the other side. Season with salt and pepper and remove from pan. Clean pan and reheat to med/hi.
-
Add the rest of the oil, onions, and red pepper. Sauté for 3- 4 mins. Add garlic and black beans. Cook for another 3-4 mins. Return sweet potatoes to the pan. Mix water, chili powder, and chipotle pepper in a small bowl and add it to the pan, season with salt and pepper, and mix well.
-
Add green onions and kale, and cook kale for 2-3 min until slightly wilted.
-
Drizzle Caribbean Peppa Sauce over the top. Serve and Enjoy!
Yield: 4-6 servings
Special notes: This recipe is Vegan and Gluten free
​
