Vegan Sweet Potato Breakfast Hash

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet.

Roast the sweet potatoes in the preheated oven for 20 minutes, or until tender and lightly browned, tossing halfway through.

While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced onion and red bell pepper to the skillet. Sauté for 5 to 7 minutes until the vegetables are softened and the onions are translucent.

Stir in the minced garlic, smoked paprika, ground cumin, remaining salt, and black pepper. Cook for 1 minute until fragrant.

Add the rinsed black beans and roasted sweet potatoes to the skillet, gently tossing everything together until heated through, about 3 to 4 minutes.

Remove from heat, garnish with fresh chopped cilantro, and serve warm.