Vegan Hacienda Hash
Bursting with bold flavors and vibrant colors, Vegan Hacienda Hash is a plant-based breakfast or brunch delight that's as nutritious as it is satisfying. Featuring tender, caramelized sweet potatoes, crisp red bell peppers, savory zucchini, and hearty black beans, this skillet dish is perfectly seasoned with smoky paprika, cumin, and chili powder for a zesty southwestern-inspired kick. Ready in just 40 minutes, this one-pan recipe is ideal for busy mornings or lazy weekend gatherings. Garnished with fresh cilantro and a squeeze of zesty lime, Vegan Hacienda Hash is not only gluten-free and dairy-free but also brimming with protein and wholesome goodness. Serve it on its own or pair it with warm tortillas or avocado for a crowd-pleasing meal that’s big on flavor and easy to love.
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Recipe Information
Ingredients
- 2 medium, peeled and diced sweet potatoes
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 1 small, diced zucchini
- 1 cup cooked black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.75 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 medium, cut into wedges lime
Instructions
Start by peeling and dicing the sweet potatoes into bite-sized cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and sauté for 8-10 minutes, stirring occasionally, until they begin to soften.
Push the sweet potatoes to one side of the skillet and add the remaining tablespoon of olive oil. Add the diced onion, red bell pepper, and zucchini to the empty side.
Cook the vegetables for 5-7 minutes, stirring occasionally, until they become tender and slightly caramelized. Then mix them with the sweet potatoes.
Add the cooked black beans to the skillet and stir to combine.
Sprinkle the cumin, chili powder, smoked paprika, garlic powder, sea salt, and black pepper over the mixture. Toss everything together to coat the vegetables and beans evenly with the seasonings.
Cook for another 5-7 minutes over medium heat, stirring occasionally, to allow the flavors to meld and the sweet potatoes to cook through completely.
Remove the skillet from heat and sprinkle the chopped cilantro over the top.
Serve the Vegan Hacienda Hash warm, accompanied by lime wedges for a fresh squeeze of citrus just before eating.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 33.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1549 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
