Gluten-Free Sweet Potato and Black Bean Breakfast Hash

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and nutritious breakfast hash combining roasted sweet potatoes, black beans, and bell peppers, seasoned with smoked paprika and fresh herbs for a gluten-free start to your day. This American-inspired gluten-free recipe (vegetarian), ready in about 45 minutes, combines sweet potatoes, olive oil, smoked paprika into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled and diced into 1/2-inch cubes sweet potatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 large, diced into 1/2-inch pieces red bell pepper
• 1 medium, diced yellow onion
• 1 can (15 oz), drained and rinsed black beans
• 2, minced garlic cloves
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large (optional, for serving) eggs

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium diced sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: While sweet potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper and sauté for 5-7 minutes until softened and edges start to brown.
3. Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 can drained black beans and roasted sweet potatoes. Cook together for 3-4 minutes to heat through and allow flavors to meld.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Adjust seasoning with additional salt and pepper if needed.
5. Step 5: (Optional) In a separate pan, cook 4 large eggs to your preference (fried or poached) and serve atop the hash for a complete gluten-free breakfast.