Steps

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway through, until tender and slightly crispy.

3. 3

   While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.

4. 4

   Add diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.

5. 5

   Add minced garlic, smoked paprika, ground cumin, and a pinch of salt; cook for 1 minute until fragrant.

6. 6

   Stir in the rinsed chickpeas and cook for 3-4 minutes until heated through and slightly crispy on edges.

7. 7

   Add roasted sweet potatoes to the skillet, then stir in chopped spinach and parsley. Cook for 1-2 minutes until spinach wilts.

8. 8

   Remove from heat and drizzle lemon juice over the hash. Adjust seasoning with salt and pepper if needed.

9. 9

   Serve warm, optionally with avocado slices or hot sauce on the side. Enjoy!

Tips from the chef

• Roast sweet potatoes until slightly caramelized for best flavor and texture.

• Feel free to substitute fresh kale or arugula for spinach if preferred.

• To save time, use pre-cooked or canned sweet potatoes but adjust cooking accordingly.

• Add a sprinkle of nutritional yeast for a cheesy flavor boost if desired.

• This hash pairs well with toasted vegan bread or a side of fruit for a complete breakfast.