Sweet Potato Black Bean Hash

Serves: 2

Ingredients

• 1 ⅓ cups (175 g) sweet potato, chopped
• 1 cup (135 g) red bell pepper, chopped
• ⅓ cup (45 g) onion, chopped
• 2 Tbsp (30 mL) olive oil
• 1 tsp (2 g) table salt
• ½ tsp (1 g) black pepper
• 1 tsp (2 g) garlic powder
• 1 tsp (2 g) paprika
• 1 ¾ cups (300 g) canned black beans, drained and rinsed
• ¾ cup (125 g) cooked millet*

Directions

1. Preheat oven to 400ºF.
2. Add sweet potato, red bell pepper, onion, olive oil, salt, black pepper, garlic powder, and paprika to a casserole dish lined with parchment paper. Mix well to coat vegetables with oil and spices.
3. Bake for 20 minutes, then remove from oven and toss vegetables to ensure even baking.
4. Bake for additional 10 minutes, then remove from oven and add black beans and cooked millet. Stir well to combine.
5. Cook for additional ~5-10 minutes, until vegetables are softened. Serve warm.

*Note: If cooked millet is not on hand, combine ¼ cup (40 g) uncooked millet with ½ cup (125 mL) water in a pot. Bring to a boil, then reduce heat to low and cook for 15 minutes, or until liquid has evaporated and millet is tender (add additional water as needed). Use cooked millet as directed above.