Black Bean and Sweet Potato Southern Hash
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 600 g sweet potatoes, peeled and cubed
- 400 g tinned black beans, drained
- 1 red pepper, diced
- 1 onion, diced
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 avocado
- 1 lime
- 15 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 420 kcal
- Protein
- 12.2 g
- Carbohydrate
- 48.7 g
- of which sugars
- 13.3 g
- Fat
- 15.2 g
- of which saturates
- 2.3 g
- Fibre
- 16.6 g
- Salt
- 0.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the sweet potatoes with half the olive oil, the smoked paprika and ground cumin, and roast on a tray for 25 minutes until tender and starting to catch at the edges.
- 2
Meanwhile, heat the remaining olive oil in a frying pan and cook the onion and red pepper for 7-8 minutes until softened.
- 3
Add the garlic cloves and black beans and cook for 3-4 minutes until warmed through.
- 4
Stir the roasted sweet potato into the pan.
- 5
Slice the avocado and squeeze over the lime juice. Divide the hash between four plates, top with the avocado, and scatter with the fresh coriander.
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