Smokey sweet potato & black bean hash

Gluten free / dairy free

Serves 2


  • 2 sweet potatoes cut into chunks
  • 1tbsp extra virgin olive oil
  • 1 red onion, chopped
  • ½ tsp cumin
  • ½ tsp mild chilli powder
  • ½ tsp paprika
  • 1 tin black beans, rinsed and drained
  • 50g baby spinach
  • Juice of 1 lime


To Serve (Optional)

  • X2 poached eggs
  • 20g feta cheese


  1. Parboil the potatoes in salted water, drain and allow to steam dry
  2. Heat the oil in a saucepan on a medium heat. Add the onion and spices and cook for 2-3 minutes until the onions have softened
  3. Pour in the potatoes and black beans and cook for 15-20 minutes until the potatoes are tender
  4. Stir in the spinach until wilted and squirt in the lime juice
  5. Serve with one poached egg per person and crumble over the cheese