Chickpea Sweet Potato Breakfast Hash
Serves
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
For the hash:
1 ½ lbs (680 g) sweet potatoes, cubed
½ large onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 x 14 oz (400 g) can chickpeas, drained, rinsed
1 ½ lbs (680 g) sweet potatoes, cubed
½ large onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
1 x 14 oz (400 g) can chickpeas, drained, rinsed
For the sriracha tahini sauce:
4 tbsp tahini
½ lemon, juiced (about ½ to 1 tbsp)
sriracha, to taste
4 tbsp tahini
½ lemon, juiced (about ½ to 1 tbsp)
sriracha, to taste
Nutrition
(Per Serving)
Calories
402
Fats
18 g
Protein
9 g
Carbs
51 g
Instructions
- Preheat oven to 425°F (220°C). Line sheet pan with parchment paper.
- Place sweet potatoes, onion, bell peppers, and chickpeas in center of pan. Drizzle 2 tablespoons extra virgin olive oil, and season with salt and pepper. Toss well to coat.
- Place pan on center oven rack and roast for 20 minutes, stirring halfway through.
- Increase oven temperature to 500°F (260°C). Stir mixture again and roast for another 20 minutes, stirring halfway through. Let cool slightly.
- While hash roasts, whisk together tahini, 4 tablespoons water, lemon juice, salt, and sriracha in small bowl until smooth. Adjust sriracha to taste.
- To serve, drizzle with sriracha tahini sauce and desired toppings.
- If desired, serve with sliced avocado and chives.