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A plate filled with vegan sweet potato hash, featuring roasted potatoes, black beans, bell peppers, and fresh basil garnish.

Loaded Vegan Sweet Potato Hash

This Loaded Vegan Sweet Potato Hash is a hearty plant-based skillet features roasted potatoes, garden veggies, & protein-packed black beans. IIt’s a filling, wholesome, and nutrient-dense meal that is straightforward and satisfying.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Print TRADITIONAL Recipe

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

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