Think of this sheet pan sweet potato and black bean hash as your invitation to do dinner for breakfast, or even vice versa — breakfast for dinner. It's fragrantly spiced with cumin, chili, and smoked paprika and finished a tumble of fresh cilantro.
This recipe is a two-step process. First the beans and vegetables are roasted until they are golden and mostly cooked through. Next, you'll make a few wells in the pan before cracking in eggs. The sheet pan goes back into the oven for the eggs to set and the vegetables to get a last bit of color. And just like that, you'll have breakfast, or lunch, or dinner — or whatever you want to call it. Now imagine bringing this colorful meal to the table.
Sheet Pan Sweet Potatoes and Black Bean Hash
Oil or cooking spray
sweet potatoes, peeled and diced
medium zucchini, sliced
medium red bell pepper, diced
(15-ounce) can black beans, drained and rinsed
frozen, canned, or roasted corn kernels
cloves garlic, minced
Freshly ground black pepper
coarsely chopped fresh cilantro leaves (optional)
Arrange a rack in the middle of the oven and heat to 425°F. Lightly oil a rimmed baking sheet or coat with cooking spray.
Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.
Bake, stirring halfway through, until the sweet potatoes are tender, 15 to 18 minutes total. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.
Return the pan to the oven and bake until the egg whites are set, 7 to 9 minutes. Serve immediately, garnished with cilantro, if desired.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Recipe by Chungah Rhee of Damn Delicious.