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Chipotle Sweet Potato & Black Bean Hash

Chipotle Sweet Potato & Black Bean Hash
This nutritious vegan hash is a quick and easy meal favorite made with the tangy and spicy Plant Bomb Caribbean Peppa sauce from chef and health and wellness coach Rajiv Harry, owner of Plant Bomb plant-based sauces in Portland, OR. 
  • Serving Size


  • Total Time

    40 minutes


  • 2 medium sweet potatoes, peeled and diced 1/2 inch thick

  • 1 large red bell pepper, diced

  • 1/2 medium red onion, diced

  • 1 can black beans (15 oz), drained and rinsed

  • 1 bunch of Italian kale, cleaned and cut into small pieces

  • 1 tablespoon chipotle pepper in adobo sauce

  • 2 tablespoons water

  • 3 cloves garlic, minced

  • 3 tablespoons sliced green onions

  • 1 teaspoon chili powder

  • Salt and pepper, to taste

  • 1 tablespoon avocado oil or extra-virgin olive oil

  • Plant Bomb Caribbean Peppa Sauce

  • 1 avocado, sliced


  1. In a large pot, boil water and lightly salt. Gently boil your diced sweet potatoes for 10-12 minutes until you can poke a knife through easily. There should still be some firmness in the middle. Remove from heat and set aside. 
  2. Preheat a large skillet to med-high heat, add half of your oil, add sweet potatoes, brown on one side for 3-5 mins, then flip and do the same on the other side. Season with salt and pepper and remove from pan. Clean the pan and reheat to med-high. 
  3. Add the rest of the oil, onions, and red pepper. Sauté for 3-4 minutes. Add garlic and black beans. Cook for another 3-4 minutes. Return sweet potatoes to the pan. Mix water, chili powder, and chipotle pepper in a small bowl and add it to the pan, then season with salt and pepper and mix well. 
  4. Add green onions and kale, and cook for 2-3 minutes until slightly wilted. 
  5. Drizzle Caribbean Peppa Sauce over the top. Serve and enjoy!
Breakfast Easy Meals Lunch Vegan Vegetarian