Johnson's Sweet Potato & Black Bean Hash
A colorful, protein-packed breakfast inspired by America's most common surname, featuring roasted sweet potatoes and smoky black beans. This american-inspired breakfast (vegan) ready in about 35 minutes combines (15 oz), drained and rinsed black beans, diced red bell pepper, diced red onion 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 310 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, diced into 1/2-inch cubes sweet potatoes
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro
- 1, quartered lime
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium diced sweet potatoes with 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp smoked paprika. Spread in a single layer on a parchment-lined baking sheet and roast for 25 minutes until tender and golden at the edges.
- Step 2: While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup diced red onion and 1/2 cup diced red bell pepper, cooking for 5 minutes until softened and slightly caramelized.
- Step 3: Stir in 1 can drained black beans, 1 tsp cumin, and 1/2 tsp smoked paprika. Add the roasted sweet potatoes to the skillet, tossing to combine. Cook for 3 more minutes until heated through. Sprinkle with 2 tbsp chopped cilantro and serve with lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Sweet Potato & Black Bean Hash take to make?
Total time is about 35 minutes (10 min prep + 25 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 Johnson's Sweet Potato & Black Bean Hash?
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 Johnson's Sweet Potato & Black Bean Hash?
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 Johnson's Sweet Potato & Black Bean Hash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Johnson's Sweet Potato & Black Bean Hash vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
I've tried many breakfast recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
