Half-Baked Sweet Potato & Black Bean Hash with Avocado
A satisfying breakfast where sweet potatoes are perfectly half-cooked before combining with beans and avocado for a nutrient-packed meal that embodies the 'half' concept through intentional cooking stages. This american-inspired breakfast ready in about 30 minutes combines (15 oz), drained and rinsed black beans, finely diced red onion, seeded and minced jalapeño 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 380 calories and feeds 2, 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, peeled and diced into 1/2-inch cubes sweet potatoes
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup, finely diced red onion
- 1/2, seeded and minced jalapeño
- 1 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 1, sliced avocado
- 1, quartered lime
- 2 tbsp, chopped cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled sweet potatoes (diced into 1/2-inch cubes) with 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp chili powder on a baking sheet, spreading in a single layer.
- Step 2: Bake for 15 minutes until sweet potatoes are tender but still hold their shape, then remove from oven and let cool slightly.
- Step 3: Heat a skillet over medium heat and add 1/2 cup diced red onion and 1/2 seeded minced jalapeño, cooking for 3 minutes until softened and translucent.
- Step 4: Stir in 1 can (15 oz) drained black beans and the half-baked sweet potatoes, cooking for 2 minutes until heated through and flavors meld.
- Step 5: Divide hash onto plates, top with 1 sliced avocado, 2 tbsp chopped cilantro, and a squeeze of lime juice from 1 quartered lime.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Sweet Potato & Black Bean Hash with Avocado take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Half-Baked Sweet Potato & Black Bean Hash with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Half-Baked Sweet Potato & Black Bean Hash with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Sweet Potato & Black Bean Hash with Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Half-Baked Sweet Potato & Black Bean Hash with Avocado?
American breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
