Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe

I absolutely love how this Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe comes together into a warm, comforting breakfast that feels both hearty and nourishing. The sweet potatoes add a natural sweetness and tenderness while the black bean soup adds a rich, protein-packed element that wakes up your taste buds in the best way. I usually make this when I want something different from the usual eggs and toast, and it’s perfect for weekends when I have a little extra time to savor my morning.

What makes this recipe especially worth trying is how versatile and satisfying it is—you’ll find that the kale gives it a lovely earthy bite while the creamy avocado on top adds that luscious finish. Plus, it’s packed with nutrients, so you’re doing your body a solid start to the day. If you’re a fan of flavors that balance savory, sweet, and smoky with bright green freshness, this Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe will quickly become a staple.

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Ingredients You’ll Need

Each ingredient in this Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe plays an important role, whether it’s bringing texture, flavor, or nutritional value. Let me help you pick the best versions for the tastiest results!

• Sweet Potatoes: Look for firm ones with smooth skin — they cook evenly and caramelize beautifully.
• Black Beans: I use canned for convenience, but you can cook dried beans in advance for a home-cooked touch.
• Kale: Sturdy lacinato kale works great here, but curly kale is a fine swap too.
• Avocado: Choose ripe ones — they should yield to gentle pressure but not be mushy for the perfect creamy topping.
• Onion and Bell Pepper: Adds sweetness and crunch; red bell peppers bring a mild fruity note.
• Garlic: Fresh and finely minced for that essential aromatic punch.
• Spices (Cumin, etc.): Ground cumin is my go-to here, but feel free to get creative with smoked paprika or chili powder.
• Vegetable Oil or Water: I prefer a little neutral oil like canola for sautéing, but water works if you want oil-free.

Variations

I love that you can adjust this Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe based on what you have or what your mood is. Whether you’re vegan, love a bit of spice, or want to add more protein, this meal adapts beautifully.

• Spicy Kick: I add some diced jalapeño or a dash of hot sauce when I want an extra layer of heat—perfect if you enjoy your breakfast with some zing.
• Extra Protein: Swapping black beans for pinto beans or adding some crumbled tofu boosts protein without changing much else.
• Greens Swap: Tried spinach or Swiss chard instead of kale—you’ll get a milder and more tender texture.
• Dairy Option: Sprinkle shredded cheddar or queso fresco if you’re not vegan and want that melty finish.

How to Make Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by heating a tablespoon of neutral oil (or water for oil-free) in a large pan over medium heat. Toss in your diced onions and bell peppers, and cook for about 5 minutes until they soften and the onions turn translucent. Then add your minced garlic and cook for another minute until fragrant—this is where your kitchen starts smelling amazing and your base flavor really forms.

Step 2: Cook the Sweet Potatoes Until Tender

Add the diced sweet potatoes to the pan and stir to combine with the sautéed aromatics. Cover the pan for a few minutes to trap steam and cook the potatoes through, stirring occasionally to avoid sticking. You want them tender but still holding their shape, usually about 10 minutes, depending on your dice size.

Step 3: Add Black Beans, Kale, and Season

Stir in your drained black beans and chopped kale, then season with ground cumin, salt, and pepper. The kale will wilt down nicely as it warms—if it looks dry, sprinkle a little water and cover to steam gently. This is a good moment to taste and adjust seasonings so every bite shines.

Step 4: Serve and Top with Creamy Avocado

Spoon your hash onto plates, and don’t skip adding fresh diced avocado on top. It cools down the warm spices and brings a luscious creaminess that makes every forkful a delight. I promise, this combo of textures and flavors will have you hooked!

How to Serve Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe

Garnishes

I like to add a sprinkle of fresh cilantro and a squeeze of lime juice over my hash, which really brightens the flavors. Some crumbled feta or a spoonful of salsa on the side also makes it extra special if you want a little tang or heat. The avocado itself acts as a natural garnish, so I always make sure to dice it up fresh just before serving.

Side Dishes

This hash works perfectly alongside warm corn tortillas or crispy toast to scoop up every last bite. My family also loves pairing it with a simple green salad for a lighter touch or some roasted sweet potatoes if you want to double down on that sweet flavor.

Creative Ways to Present

For a brunch gathering, I’ve served this Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe in individual cast-iron skillets—everyone loves the rustic look and it keeps the food warm longer. Another fun idea is to layer it neatly in a glass jar for a portable breakfast or to make it part of a colorful breakfast bowl with quinoa or farro for extra texture.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover hash in an airtight container in the fridge and it keeps well for up to 3 days. You might notice the potatoes soften a little more overnight, but the flavors deepen in a delicious way. Just give it a quick reheat on the stove or microwave.

Freezing

This recipe freezes okay, though I recommend freezing the hash and avocado separately if you can. Avocado tends to get mushy after freezing, but the hash retains its texture well. When I freeze, I portion the hash in small freezer-safe containers and it’s ready to thaw and heat on busy mornings.

Reheating

To reheat, I find gently warming the hash in a skillet over medium-low heat with a splash of water or veggie broth helps restore moisture and prevents it from drying out. You can also microwave it, covered, stirring halfway through. Fresh avocado is always best added after reheating, so keep some sliced or diced for topping.

FAQs

Final Thoughts

This Sweet Potato Breakfast Hash with Black Bean Soup, Kale, and Avocado Recipe has become one of my go-to meals when I want something nutritious, flavorful, and downright satisfying without fuss. I enjoy how it balances sweet, earthy, and creamy notes in every bite, and it’s also a fantastic way to get a healthy dose of fiber and protein early in the day. Give it a try—you’ll love having a breakfast that feels special, fuels you well, and easily adapts to your kitchen vibe.

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