Mexican Sweet Potato Hash Bowls

Yield: 2

Author: MA Satterfield

Print

With ImageWithout Image

Mexican Sweet Potato Hash Bowls

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 2 sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1/2 red onion, diced
• 1 bell pepper, diced
• 1 cup quinoa, measured uncooked
• 1-2 tbsp olive oil
• 1/2 pack (about 2 tbsp) Siete taco seasoning
• salt, to taste
• pepper, to taste
• 1-2 eggs, fried
• pico de gallo, for garnish
• avocado, optional for serving
• fresh cilantro, for garnish

Instructions

1. Cook one cup of quinoa according to package instructions.
2. While the quinoa cooks prepare the sweet potato hash. Drizzle olive oil in a pan over medium heat, add diced sweet potatoes and season with salt and pepper. Sauté for 4-5 minutes.
3. Once the sweet potatoes have begun to soften, add the diced onion, bell peppers, corn and black beans. Season with taco seasoning and mix to combine. Sauté for another 3-4 minutes or until the sweet potatoes are tender and you are able to stick a fork through them.
4. Once the hash is cooked, remove it from the pan and set aside. In the same pan, add a little more oil and fry an egg to your liking.
5. Assemble your bowl. Add quinoa to the bottom of a bowl, top with sweet potato hash, a fried egg, and other toppings of choice. I like to add pico, cilantro, avocado, and cholula hot sauce!

Notes

watch the recipe here!