Chickpea & Sweet Potato Hash
Serves
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
For the hash:
1 ½ lbs. (680g) sweet potatoes, cut into cubes
1 onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
14 oz. (400g) can chickpeas, drained
2 tbsp. olive oil
1 tsp. garlic powder
salt & pepper
1 ½ lbs. (680g) sweet potatoes, cut into cubes
1 onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced
14 oz. (400g) can chickpeas, drained
2 tbsp. olive oil
1 tsp. garlic powder
salt & pepper
For the sauce:
4 tbsp. tahini
4 tbsp. water
1 tbsp. lemon juice
salt & pepper
1 tsp. sriracha sauce
4 tbsp. tahini
4 tbsp. water
1 tbsp. lemon juice
salt & pepper
1 tsp. sriracha sauce
To serve:
1 avocado
parsley, chopped
1 avocado
parsley, chopped
Nutrition
(Per Serving)
Calories
502
Fats
24 g
Protein
12 g
Carbs
64 g
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with baking paper.
- Place the sweet potatoes, onion, bell peppers and chickpeas on the baking sheet and drizzle with olive oil. Season with garlic powder, salt and pepper, and toss well to combine.
- Place the sheet into the hot oven and roast for 40 minutes, stirring a few times throughout the cooking time. After 40 minutes, remove the roasted vegetables from the oven and set aside to cool for a few minutes.
- In the meantime, make the sauce by mixing all the sauce ingredients together in a small bowl.
- Divide the roasted vegetables between 4 plates and drizzle with the sauce. Serve topped with sliced avocado and freshly chopped parsley.