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!
Ingredients
- 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
Instructions
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Preheat the oven to 400 degrees Farenheit.
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Peel the beet. Wash and chop the sweet potato, beets, mushrooms, and avocado.
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Roast the sweet potato and beets for 20 minutes.
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In a large skillet, add the olive oil, sweet potato, beets, and mushrooms.
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After 5 minutes, add the black beans.
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In a separate small skillet, fry two eggs. Use cooking spray.
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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.
Recipe Notes
Here’s my recipe for pickled onions
Substitutions
- Don’t love beets? skip them!
- Dairy-free, skip the feta
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