Loaded Sweet Potato and Black Bean Scramble
A hearty and flavorful breakfast scramble that combines the natural sweetness of roasted sweet potatoes with the protein-packed goodness of black beans. Scrambled eggs bring it all together, creating a satisfying and well-balanced meal.
The inspiration for this recipe came from a childhood memory of the simple yet comforting sweet potato and egg breakfast that my grandmother used to make. I wanted to recreate that nostalgic flavor while also adding a touch of modernity and Southwest flair. Black beans add a boost of plant-based protein and fiber, while taco seasoning infuses the scramble with a subtle but irresistible savory touch.
Loaded Sweet Potato and Black Bean Scramble Loaded Sweet Potato and Black Bean Scramble Loaded Sweet Potato and Black Bean Scramble Loaded Sweet Potato and Black Bean Scramble
Prep time: 15 | Cook time: 20 | Serves: 2
Ingredients
  • 1 medium sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 teaspoon taco seasoning
  • 3 large eggs
  • 1/4 cup unsweetened almond milk
  • Salt and pepper to taste
  • Toppings of choice (such as avocado, salsa, cilantro, or cheese (for non-dairy alternatives, substitute with vegan cheese))
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes with olive oil and spread them onto a baking sheet.
  3. Roast in preheated oven for 20 minutes, or until tender and slightly browned.
  4. Meanwhile, heat a skillet over medium heat.
  5. Sauté red bell pepper and onion until softened, about 5 minutes.
  6. Add black beans and taco seasoning, and cook for another 2-3 minutes.
  7. In a separate bowl, whisk together the eggs, almond milk, salt, and pepper.
  8. Pour the egg mixture into the skillet with the vegetables and cook, stirring constantly, until eggs are set and cooked through.
  9. Add roasted sweet potatoes and stir to combine.
  10. Serve immediately, garnished with desired toppings.
Why It Works
  • Roasting the sweet potatoes brings out their natural sweetness and caramelizes their edges, creating a complex and flavorful base for the scramble.
  • Sautéing the bell peppers and onions before adding the black beans and taco seasoning allows them to develop a rich and slightly caramelized flavor that complements the sweetness of the potatoes.
  • Whisking the eggs with almond milk creates a smooth and creamy texture that evenly coats the vegetables and potatoes, ensuring a perfectly cooked and fluffy scramble.