Heat olive oil in a large frying pan over medium heat.
Add sweet potatoes and saute, stirring, until potatoes start to soften.
Add onions and red pepper and continue cooking until potatoes are fork tender.
Stir in black beans and a dash of hot sauce, to taste.
Arrange sweet potato mixture on a plate; top with mixed greens and egg.
Drizzle with maple mustard vinaigrette.