Sweet Potato and Black Bean Breakfast Hash

Peel the sweet potatoes and cut them into 1/2-inch cubes. Place in a bowl and set aside.

Dice the red bell pepper and yellow onion. Mince the 3 cloves of garlic.

Drain and rinse the 2 cans of black beans.

Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and develop a golden crust.

While the sweet potatoes are cooking, heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the ground turkey and cook for 7-8 minutes, breaking it up with a wooden spoon until browned and cooked through.

Add the diced onion and bell pepper to the sweet potatoes. Cook for 4-5 minutes until the vegetables begin to soften.

Add the minced garlic, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the sweet potato mixture. Stir to combine and cook for 1 minute until fragrant.

Add the drained black beans and cooked ground turkey to the sweet potato mixture. Stir to combine and cook for an additional 3-4 minutes until everything is heated through and well incorporated.

While the hash is finishing, dice the avocado and chop the cilantro. Cut the lime into wedges.

Serve the hash hot, topped with diced avocado and fresh cilantro. Squeeze lime juice over the top just before serving.