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Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls

September 27, 2017 Breakfast, Gluten Free, Main Dishes, Meals, Quick & Easy, Recipes, Soy Free, Tree Nut Free

Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls | The Full Helping

At some point this week the reality of a new semester and a busy season of work started to settle in, and I was hit with a mild(ish?) case of overwhelm. Fortunately, I’ve been doing this juggling act long enough—and riding its inevitable ebbs and flows long enough—to know that it’ll pass. By this time next week, if I stay on top of assignments and treat myself gently, I’ll be back in the game.

In the meantime, it’s helpful to have at least one thing—feeding myself—be simple and streamlined. These Southwestern sweet potato hash brown & black bean breakfast bowls are the best of both worlds: they’ve got some lovely, low-stress homemade touches, but the rest of the recipe is essentially ready to eat, thanks to Dr. Praeger’s vegan sweet potato hashbrowns.

Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls | The Full Helping

I love these crispy, heat-and-eat cakes. They’re everything great about hash browns—especially that crispy exterior and warm, tender interior—without being greasy or heavy, the way so many hash browns can be. They’re vegan and gluten free. And they’re made with sweet potato, so they’ve got a subtle sweetness and richness that traditional hash browns don’t have.

I’ve gotten to know these hash browns as part of an ongoing partnership with Dr. Praeger’s Purely Sensible Foods, a line of burgers, hash browns, and veggie puffs that makes eating wholesome, plant-based food an accessible everyday reality even for folks who have little time to cook.

I try to make as much as I can from scratch, even when I’m busy and the food is necessarily very simple. But I’m human, and some weeks get away from me. Or I’ve got a little time, but for whatever reason I need to devote it to something that isn’t cooking, be it reading or catching up with friends. I value brands and products that make wholesome food choices possible in these moments, and the Dr. Praeger’s is definitely one of them. I’ve been getting the veggie burgers on and off for years, and now I’m so happy to know about the hash browns, which come in three other flavors (including regular potato and root veggie, featuring rutabaga), too.

Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls | The Full Helping

Since the point of this bowl is to keep things simple, I didn’t go crazy with my other components. But it’s easy enough to roast a tray of veggies, and that’s where the roasted vegetable and black bean “salsa” comes in. Traditional salsa it is not, and it’s probably inaccurate to label it as such, but I use it so often as a dip that I’ve come to think of it that way. I love the combination of sweet roasted veggies and tart lime juice, not to mention the protein boost from the beans.

Otherwise, some simple avocado and fresh greens round out this very nutritious morning (or anytime) meal. You can add a nice drizzle of my cashew queso if you like—and I did!—but it’s totally optional.

Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls | The Full Helping

Print Recipe
4.5 from 2 votes

Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, main dish
Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 4 servings
Author: Gena Hamshaw

Ingredients

  • 2 red yellow, or orange bell peppers, chopped
  • 1 white or yellow onion chopped
  • Corn kernels from 3 ears of white or yellow corn about 1 1/2 cups
  • 1 tablespoon neutral cooking oil such as grapeseed or refined avocado, plus extra as needed
  • Coarse salt + freshly ground black pepper
  • Juice of 1 large lime
  • 1 1/2 cups cooked black beans 1 can, drained and rinsed
  • 1/2 cup finely chopped cilantro stems and leaves
  • 4 heaping cups baby romaine or another salad green
  • 12 Dr. Praeger's sweet potato hash browns
  • 2 Hass avocados pitted, peeled, and sliced
  • Optional: Truly amazing cashew queso sauce for drizzling, and extra chopped cilantro, for garnish

Instructions

  • Preheat the oven to 400F. Place the pepper, onion, and corn in a large mixing bowl. Add the oil and toss well. Transfer the mixture to a lined baking sheet and sprinkle generously with salt and pepper. roast for about 25 minutes, or until the vegetables are tender and some of the corn is gently browning. Remove the vegetables from the oven.
  • Place the hash browns on 1 or two baking sheets. Transfer them to the oven and bake for 5-6 minutes, or until crispy. Remove the hash browns from the oven and allow them to cool slightly.
  • Meanwhile, toss the roasted vegetables with the lime juice, black beans, and cilantro. Taste the mixture and add an extra drizzle of oil and salt and pepper to taste. Set the mixture aside.
  • To assemble the bowls, pile your greens into 4 serving bowls. Top each with 3 hash browns, a generous scoop of the roasted vegetable black bean mixture, and half a sliced avocado. Drizzle with cashew queso and sprinkle with cilantro, if desired. Serve.

Notes

The black bean vegetable mixture can be prepared up to 2 full days ahead of time and stored in an airtight container in the fridge.

Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls | The Full Helping

This is my kind of breakfast. With major crossover potential into dinner and lunch, too, of course. The hash browns are a central component, but if you don’t have them, keep in mind that roasted sweet potato rounds would stand in nicely, and the flavors of the dish will definitely be preserved.

I’m determined to keep up with fun, savory weekend breakfasts in spite of it being a busy time of year. It’s nice to have a vegan hash brown option that does some of the work for me. For more inspiration, you can check out the Dr. Praeger’s bowl boss page, which features a new bowl recipe for each day of September and a chance to win a $1,500 prize pack in a special giveaway!

I hope you’ll get some awesome bowl inspo from the page, along with the Dr. Praeger’s Instagram page, which is featuring all of the daily bowls—and I’m wishing you a wonderful rest of this week.

xo

This post is sponsored by Dr. Praeger’s Purely Sensible Foods. All opinions are my own, and I’m a huge fan of this brand’s easy vegan offerings. Thanks for your support!

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Categories: Breakfast, Gluten Free, Main Dishes, Meals, Quick & Easy, Recipes, Soy Free, Tree Nut Free Tags: bowl, breakfast, product review, sweet potatoes

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Previous Post: « Weekend Reading, 9.22.17
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Reader Interactions

Comments

  1. Maria says

    September 28, 2017 at 12:30 am

    Haven’t seen those in my neck of the woods–they’re so cute! And you made them look even better in your beautiful bowl! Happy Back to School, Gena! xoxo

    Reply
  2. Hanna says

    September 29, 2017 at 8:03 am


    Nice and interesting recipe. Thanks for sharing

    Reply
  3. Abby @ Heart of a Baker says

    September 29, 2017 at 9:12 am

    I’ve been feeling that overwhelm too! It just must be the season for it, but having bowls o f goodness like these make life so much easier 🙂

    Reply
  4. Ally says

    September 29, 2017 at 1:34 pm

    Woohoo! Salad for breakfast is a thing! Loving this recipe, Gena. xo

    Reply
  5. Aria says

    October 2, 2017 at 1:18 am


    OMG! I just love this salad!! I will definitely gonna make this!!! Thanks for sharing.

    Reply
  6. Agness of Run Agness Run says

    October 6, 2017 at 9:24 am

    Yum! Such a nutrient-dense bowl which I can’t wait to prepare and taste! Can I use lemon instead of lime juice?

    Reply

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  1. Southwestern Sweet Potato Hash Brown & Black Bean Breakfast Bowls | Jerry says:
    October 11, 2017 at 5:40 pm

    […] Read more: http://www.thefullhelping.com/southwestern-sweet-potato-hash-brown-black-bean-breakfast-bowls/ […]

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Hi! I’m Gena, voice of The Full Helping, certified nutritionist, cookbook author, and passionate vegan food educator. This space is where I share nourishing plant-based recipes, stories of self-care and self-discovery, and resources to help you explore an informed and compassionate relationship with food.

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  • All set for week 20! 💪
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This is a actually a short internship week, thanks to the long weekend, but I’ve got plenty of food. Here’s what’s on the menu:
✔️ My Cuban slow cooker black beans (the last of last week’s batch)
✔️ Roasted cauliflower
✔️ Roasted broccoli
✔️ The tempeh hash from #powerplates
✔️ The second portion from last week’s @purplecarrotxo jambalaya (you’ll see the first portion tomorrow!)
✔️ Stuffed acorn squash (recipe will be on the blog this week!)
✔️ Golden beets
✔️ Leftover Power Plates enchiladas from brunch with friends
✔️ Roasted Brussels sprouts
〰️
Just posted a long weekend reading, with thoughts on two years of being on my own since the end of a long term relationship. Difficult to write about and a very vulnerable topic for me, but writing about it actually reminds me that I’m where I’m supposed to be, which is growing. Always growing.
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Didn’t make this butternut chickpea curry over the weekend—I cooked enough for a family gathering that I didn’t need to make extra stuff—but it has been at the top of my list to make soon, so you’ll probably see it one of these days. It’s easy to make, and while it’s pretty mild, it’s packed with flavor. Plus, chickpeas + butternut = 🧡🧡🧡
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Next week will be my last at my current rotation! The internship gets harder as it goes on, but it’s going. And going. Happy Friday, loves!!
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This is the “chocomole” recipe from my blog, and the first raw food dessert I ever tried. Haven’t stopped loving it all these years later. Just avocado, cocoa powder, vanilla, dates, maple syrup, and a pinch of sea salt. I love how the dates make it a little caramel-ly. Link to the recipe in today’s bio!
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My go-to scramble of the fall and winter. It’s a perfect make-ahead savory breakfast, and the whole thing comes together in 15 minutes. Plus, it’s got about 20 grams of #plantprotein per serving, which means that it’ll help to keep you sated all morning. Recipe is on the blog now—link in my bio!!
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