Eggs aren’t reserved just for breakfast anymore, serve this hash for a quick weeknight dinner!
Sweet Potato, Beet & Black Bean Hash
Eggs aren’t reserved just for breakfast anymore!
- 1 beet
- 1 sweet potato
- 1 cup black beans
- 1 cup mushrooms
- 1/2 avocado
- 2 tbsp feta
- pickled onions
- 2 eggs
- 2 tsp olive oil
- salt and pepper to taste
Preheat the oven to 400 degrees Farenheit.
Peel the beet. Wash and chop the sweet potato, beets, mushrooms, and avocado.
Roast the sweet potato and beets for 20 minutes.
In a large skillet, add the olive oil, sweet potato, beets, and mushrooms.
After 5 minutes, add the black beans.
In a separate small skillet, fry two eggs. Use cooking spray.
Assemble the dish. Add the potato, beets, mushrooms and beans to a plate. Add the cubed avocado, fried egg, feta, and pickled onions on top.
Here’s my recipe for pickled onions
- Don’t love beets? skip them!
- Dairy-free, skip the feta