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  • Makes 4 servings

This black bean and sweet potato hash can be an ideal breakfast, a lunch, or a light dinner. It can be served simply as a side dish, spooned over brown rice or quinoa, wrapped in a whole-wheat tortilla, or made into soft tacos garnished with avocado, cilantro, and other favorite toppings. Make it in your Instant Pot or other pressure cooker, or do it the old-fashioned way, on the stovetop.

From Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker

Sweet Potato Hash

Ingredients

  • 1 cup chopped onion
  • 1 to 2 cloves garlic, minced
  • 2 cups chopped peeled sweet potatoes (about 2 small or medium)
  • 2 teaspoons mild or hot chili powder
  • ⅓ cup low-sodium vegetable broth
  • 1 cup cooked black beans
  • ¼ cup chopped scallions
  • Splash of hot sauce (optional)
  • Chopped cilantro, for garnish

Instructions

  1. Stovetop Method

    1. Place the onions in a nonstick skillet and sauté over medium- heat, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir.

    2. Add the sweet potatoes and chili powder, and stir to coat the vegetables with the chili powder. Add broth and stir. Cook for about 12 minutes more, stirring occasionally, until the potatoes are cooked through. Add more liquid 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.

    3. Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more, until the beans are heated through.

    4. Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve.
  2. Pressure Cooker Method

    1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and cook, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir. Add the sweet potatoes and chili powder. Stir to coat the sweet potatoes with the chili powder. Add the broth and stir.

    2. Lock the lid on the pressure cooker. Bring to high pressure for 3 minutes. Quick release the pressure. Remove the lid, tilting it away from you.

    3. Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more over medium heat, or lock on the lid for 3 minutes, until the beans are heated through.

    4. Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve.

Comments (7)

(5 from 3 votes)
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Marisa2 months ago
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This was my first vegan recipe and it was so good! I didn’t have veggie broth. Instead I used water. Unfortunately, I didn’t have scallions or cilantro either (I couldn’t wait to get all the ingredients to make this). A good reason to make this again with all the ingredients! Instead of salt I used Mrs. Dash southwest chipotle seasoning. Delicious!!

Cheryl9 months ago
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Super delish!!

Kms10 months ago
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I use half cumin, half chilli powder.

It makes the perfect burrito filling (and freezes great).

Myra S Franke1 year ago
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What’s the calorie count per serving?

Myra S Franke1 year ago
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What’s the calorie count per serving

Dottie1 year ago
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Hi. My friend shared this recipe from your book and it was great! I was wondering how long to pressure cook if I tippled the recipe? Thanks!

Kms10 months ago
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Cooking time doesn’t change. I always double or triple with no issues.

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about the author

Jill Nussinow, RD

Jill Nussinow is a culinary educator, registered dietitian, and author of cookbooks including Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Nussinow’s goal is to see everyone leading a healthy, happy life through better eating, and she’s been teaching plant-based cooking for 25 years. She loves to share her passion and joy for plant-based eating through cooking demonstrations, recipes, presentations, and writings. Visit TheVeggieQueen.com and follow her on Twitter and Facebook for updates.

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