SWEET POTATO HASH
This Loaded Vegan Sweet Potato Hash is a hearty plant-based skillet featuring roasted potatoes, garden veggies, and protein-packed black beans. It’s a filling, wholesome, and nutrient-dense meal that is satisfying and straightforward. This vibrant medley offers the perfect balance of savory and sweet, making it an ideal choice for a nourishing breakfast, lunch, or dinner.
ROASTED POTATOES
This Vegan Sweet Potato Hash starts with a mix of sweet and Idaho potatoes provides a hearty balance of earthy and sweet flavors. High-heat roasting creates golden, caramelized edges with a soft, pillowy center. These savory cubes form the perfect satisfying base for the vibrant toppings.
SAVORY VEGGIE MEDLEY
A colorful sauté of mushrooms, peppers, and onions adds a savory, aromatic depth to the dish. The zucchini provides a fresh, crisp-tender bite, while the burst of cherry tomatoes and hearty black beans round out the textures. This vibrant veggie medley brings a boost of protein and garden-fresh flavor to every forkful.
SIMPLE STEPS TO MAKE THIS VEGAN SWEET POTATO HASH
Roast Sweet and Idaho Potatoes with a Simple Seasoning
Sauté Diced Onions, Bell Pepper, Mushrooms, and Zucchini
Stir in Tomatoes and Black Beans to Heat Through
Vegan Sweet Potato Hash Ingredients
STEP 1 – PREPARE ROASTED POTATO BASE:
- Preheat oven to 400° and line a sheet with parchment paper.
- Dice sweet potatoes and Idaho potatoes into uniform cubes.
- Toss potatoes with olive oil and Nature’s Seasons in a bowl.
- Spread in a single layer and bake for 25–30 minutes until tender.
STEP 2 – PREPARE SKILLET VEGGIES:
- Heat olive oil in a large skillet over medium heat.
- Sauté sliced onion, diced pepper, and mushrooms for 5 minutes.
- Add diced zucchini and extra seasoning; cook 5 more minutes until crisp-tender.
STEP 3 – FINISH WITH TOMATOES & BEANS:
- Add halved cherry tomatoes and sauté for 1–2 minutes until shriveled.
- Stir in rinsed black beans and cook until heated through.
STEP 4 – TO SERVE:
- Layer roasted potatoes on plates and top with the veggie mixture.
- Garnish with fresh basil and hot sauce if desired.
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Loaded Vegan Sweet Potato Hash
Ingredients
Roasted Potato Base
- 2 Medium Sweet Potatoes
- 2 Medium Idaho Potatoes
- Drizzle Olive Oil
- Nature's Seasons to taste (or salt & pepper)
Skillet Veggies
- 1 Medium Onion
- 1 Bell Pepper
- 1 Package Sliced Fresh Mushrooms 8 oz
- 1 Medium Zucchini
Finishing Touches
- 1+ Cup Cherry Tomatoes
- 1 Can Black Beans 15 oz
- Favorite Hot Sauce if desired
- Fresh Basil if available
- Salt & Pepper to Taste
Instructions
PREPARE ROASTED POTATO BASE
- Preheat your oven to 400° and line baking sheet with parchment paper.
- Peel and dice the sweet potatoes into uniform cubes.2 Medium Sweet Potatoes
- Dice the Idaho potatoes (peel them if preferred, though it isn't necessary).2 Medium Idaho Potatoes
- Place all potatoes in a large bowl and drizzle generously with olive oil.Drizzle Olive Oil
- Season with Nature's Seasons (or salt & pepper) and toss to coat thoroughly.Nature's Seasons to taste
- Spread the potatoes in a single layer on the prepared sheet and bake for 25–30 minutes until fork tender, turning once midway through.
PREPARE SKILLET VEGGIES
- Drizzle a bit of olive oil into a large skillet over medium heat.
- Slice the onion and dice the bell pepper, then add them to the skillet.1 Medium Onion, 1 Bell Pepper
- Add the sliced mushrooms to the pan.1 Package Sliced Fresh Mushrooms
- Mix well and sauté for about 5 minutes, stirring occasionally.
- While the base veggies cook, dice the zucchini and add it to the skillet.1 Medium Zucchini
- Season with additional Nature's Seasons (or salt and pepper) to taste.
- Cook for another 5 minutes, stirring often, until the veggies are slightly charred but crisp-tender.
FINISH WITH TOMATOES & BEANS
- Halve the cherry tomatoes and add them to the skillet, sautéing for 1–2 minutes until they begin to shrivel.1+ Cup Cherry Tomatoes
- Drain and rinse the black beans, then stir them into the veggie mix.1 Can Black Beans
- Once everything is heated through, remove the skillet from the heat.
TO SERVE
- On individual plates, layer a base of roasted potatoes and top with the skillet veggie mixture.
- Garnish with fresh basil and a dash of your favorite hot sauce if desired.Favorite Hot Sauce, Fresh Basil
- Season with extra salt and pepper to taste.Salt & Pepper
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FAQ'S FOR THIS VEGAN SWEET POTATO HASH RECIPE
1. Can I make this sweet potato hash ahead of time?
Yes! You can roast the potatoes and sauté the veggies in advance. Store them separately in airtight containers in the fridge for up to 4 days. When ready to eat, simply combine them in a skillet over medium heat until warmed through for a quick meal.
2. What are the best potatoes to use for this hash?
A combination of sweet potatoes and Idaho (Russet) potatoes provides the best balance of flavor and texture. The sweet potatoes offer a soft sweetness, while the Idaho potatoes provide that classic starchy, crispy edge when roasted. You can also substitute “Baby” potatoes for the Russet potatoes – if you have those on hand.
3. Is this recipe oil-free?
To make this recipe oil-free, you can roast the potatoes on parchment paper without oil (they just won’t be as crispy) and sauté the vegetables using a few tablespoons of water or vegetable broth to prevent sticking.
4. How do I prevent the zucchini from getting soggy?
The key is to add the zucchini toward the end of the skillet sauté process. Cooking it for only about 5 minutes ensures it reaches a “crisp-tender” texture without releasing too much moisture and becoming soft.
