6cups (about 2 pounds)(800grams)sweet potatoescut into 3/4-Inch or 2cm dice
1½tablespoons(20grams)olive oil
1teaspoonpaprika
½teaspoonsalt
FOR THE HASH
1½tablespoons(20grams)olive oil
1yellowonion
4clovesgarlic
1½teaspoonscumin
1can (15-ounce)(240grams)black beans
1yellowbell pepper
3scallions
1teaspoonsalt
¼teaspoonblack pepper
TOPPINGS
avocado, lime, cilantro*see notes for more ideas
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Peel and cut the sweet potatoes into bite-size dice.
Transfer onto a baking sheet, and toss with oliveoil, salt, and paprika.Arrange on a single layer, then bake for 30-40 minutes or until tender and slightly charred on top.
In a large skillet, fry chopped onion in oliveoil for 5 minutes. Add gratedgarlic and cumin and fry for 1 more minute.
Add diced yellow bell pepper and drained black beans and stir them in for 2 minutes.Then add roasted sweet potatoes and thinly sliced scallions - only the white and light-green parts.
Season with salt and pepper and stir fry for 3 to 5 minutes.
Taste and adjust for salt, then serve with your favorite toppings.At a minimum, we recommend freshlime to squeeze on top, cilantro, and thinly sliced green tops of the scallions.
You can serve them for breakfast, lunch, and dinner. They are delicious in a wrap with avocado, lime, and sour cream.