Black Bean Breakfast Hash – The Daniel Fast

Day 5 of the fast (okay technically day 9 for us because we started early) and I have to be honest…I’m getting so sick of black beans and chickpeas. 😂😂😂 BUT, switching up the recipes and the ways we use them is making a HUGE difference. I was so nervous about breakfast meals going into this because I have really only ever eaten eggs for breakfast in my adult life. I like variety everywhere else, but breakfast pretty much has gone on autopilot for me because I’m actually not much of a morning person. 🤷🏼‍♀️

Of course this fast has caused me to open myself up to other breakfast ideas that are just as protein-packed as an egg breakfast. This breakfast hash has forever opened my eyes to the goodness that breakfast variety can be.

Black Bean Breakfast Hash

(Serves 1)

Ingredients:

1 Shredded carrot (either in a food processor or hand grated)

1 Shredded sweet potato

1/4 onion

1/2 can reduced sodium black beans (drained)

Fresh salsa

1/2 Avocado

Salt, Pepper, garlic to taste

Saute the carrot and sweet potato in a little olive oil until soft, add in the onions and black beans (and any other veggie you want!) and cook until soft. Salt/pepper/garlic to taste. Top with fresh salsa and avocado.

How easy is that?! The longest part is hand grating the veggies. You could easily do this the night before while you’re cooking dinner, and then use it up the next day! We shredded enough to last two days, but I wouldn’t suggest going longer than that because they do start to get moisture in them and get soggy.

What are some of your favorite non-egg breakfast ideas?!

Blessings,

Nikki