Steps
- 1
Preheat oven to 425°F (220°C).
- 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
While sweet potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
- 4
Add diced onion and red bell pepper to the skillet and sauté for 5 minutes until softened.
- 5
Add minced garlic, smoked paprika, ground cumin, and a pinch of salt; cook for 1 minute until fragrant.
- 6
Stir in the rinsed chickpeas and cook for 3-4 minutes until heated through and slightly crispy on edges.
- 7
Add roasted sweet potatoes to the skillet, then stir in chopped spinach and parsley. Cook for 1-2 minutes until spinach wilts.
- 8
Remove from heat and drizzle lemon juice over the hash. Adjust seasoning with salt and pepper if needed.
- 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.
Ingredients
- 2 medium sweet potato (peeled and diced)
- 1 cup canned chickpeas (drained and rinsed)
- 2 tbsp olive oil
- 1 medium red bell pepper (diced)
- 0.5 medium red onion (diced)
- 2 whole garlic cloves (minced)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cup fresh spinach (roughly chopped)
- 0.25 cup fresh parsley (chopped)
- 1 tbsp lemon juice (freshly squeezed)
Nutrition
(per serving)
Calories
266
Protein
8.3 g
Carbs
42.2 g
Fat
7 g