Chickpea & Sweet Potato Breakfast Hash is a hearty and delicious way to start the day! This easy recipe is gluten-free, low-fat, and ready in 40 minutes.
This sweet potato breakfast hash with chickpeas, onions and colorful bell peppers has been my obsession lately. Add to that sliced avocado and a spicy sriracha tahini dressing, and it’s seriously the BEST, and so EASY too!
When the weekend arrives, or you have a little extra time in the morning during the week, this chickpea and sweet potato hash recipe is a great way to start the day. It’s hearty, well-balanced, full of nutrition, and is just plain tasty!
You don’t have to keep this sweet potato breakfast hash just for breakfast either, it makes a perfectly acceptable vegan lunch or dinner. So bon appetit my plant-based loving friends!
Sweet Potato Breakfast Hash Ingredients
- Sweet Potatoes: Sweet potatoes are delicious in this recipe, but feel free to change it up using your favorite potatoes. I’ve also made this potato breakfast hash with gold potatoes, and sometimes I’ll use a combo. Whatever potato you decide to use, you’ll need roughly 1 ½ pounds, about 3 large will do.
- Bell Peppers: The combination of the green and red bell peppers are my favorite. You can mix and match various bell pepper colors to suit to your taste, or use what you have on hand.
- Onion: Use your favorite onion, any will do – yellow, white or red.
- Chickpeas: Chickpeas add a fair amount of protein and fiber to this potato breakfast hash, and of course are delicious!
- Spices: We’ll be keeping it simple by using just garlic powder, mineral salt and fresh cracked pepper, allowing the flavors of the produce to shine through, even just salt and pepper would do. And if you have garlic flavored olive oil on hand, by all means use it!
- Dressing: The dressing is a creamy mix of tahini, a little lemon juice, pinch of salt and sriracha. It’s super minimal, but taste amazing adding the perfect finishing touch. If you prefer a not so spicy sauce, just the lemon is perfect. For variation, try this Sriracha Cashew Cream Sauce!
How To Make Sweet Potato Breakfast Hash
You’re going to love how simple this sweet potato breakfast hash is to make!
- Start by prepping the produce and rinsing the chickpeas.
- Place the onion, bell peppers, potatoes and chickpeas on a rimmed baking sheet, drizzle with oil, sprinkle with garlic powder, salt and pepper and toss to coat.
- Spread in a single layer and bake at 425 F. for 20 minutes, stirring halfway through. Turn up the heat to 500 F., give a good stir and cook another 15 – 20 minutes, stir again halfway through.
- Make the sriracha tahini sauce, set aside.
- When potatoes are ready, remove from oven, let cool a few minutes and enjoy with sliced avocado and creamy sauce!
That’s it, nutritious and delicious sweet potato breakfast hash made easy! I hope you enjoy this vegan sweet potato breakfast hash as much as I have. :)
More Breakfast Inspiration
For more breakfast ideas worth getting out of bed for, try these other vegan breakfast-brunch recipes with friends and family, you just may find a new favorite!
- Mini Chickpea Flour Frittatas
- Easy Vegan Waffles
- Vegan Buttermilk Biscuits & Country Gravy
- Classic Vegan Pancakes
If you try this sweet potato breakfast hash recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCHICKPEA & SWEET POTATO BREAKFAST HASH
Healthy and nutritious, this chickpea & sweet potato breakfast hash is a great way to start the day! Recipe adapted from Food Network.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: Serves 3 1x
- Category: Breakfast, Brunch
- Cuisine: Vegan
Ingredients
- 1 ½ lbs. sweet potatoes, cut into ¾ – 1 inch cubes
- ½ large onion, chopped
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- generous pinch of mineral salt, or to taste
- fresh cracked pepper, to taste
Sriracha Tahini Sauce
- 4 tablespoons tahini
- 4 tablespoons water
- juice of ½ small lemon
- pinch of mineral salt
- sriracha, to taste
Instructions
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.
Place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, toss well to coat. Arrange the sweet potato mixture in a single layer.
Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through.
Turn heat up to 500 degrees F., stir a second time and continue baking for another 20 minutes, stirring halfway through.
Let cool a few minutes and serve with sliced avocado and creamy sriracha tahini sauce. You may also like this easy Sriracha Cashew Cheese Sauce!
Val says
685 calories per serving? And 24 grams of fat? Does the fat and hi calories come from the oil? I’m hoping so, and using maybe 1/2 T will cut calories and fat. Any insight?
Julie | The Simple Veganista says
The tahini dressing accounts for most of the fat, you can omit it if you’re going for a low fat recipe. The calories are 575, again if you omit the tahini you’ll drop that down too. For an estimate of the calories, run all of the ingredients you want to use through a recipe nutrition calculator (google will pull a few you can use). Also, you can eat smaller portions. Hope that helps!
Marlene says
Delicious!!! I made it with the cashew sriracha sauce variation and it was amazing. Can easily be adapted with whatever potato/veggie combination you have on hand. Thank you!
★★★★★
Elizabeth says
Is there a way to make this with dry chickpeas? Like I’ve made them in the slow cooker on high tor four hours before. But then do I have to shell them too? Thanks
Julie | The Simple Veganista says
This recipe works with canned or freshly cooked chickpeas (stovetop, slow cooker or Instant Pot). If you’ve cooked chickpeas in a slow cooker before, you shouldn’t have needed to remove any shells, the chickpeas soften. Hope that helps!
Elizabeth says
Yes that does. I had a friend tell me I need to punch them to remove the shells after cooking them. Needless to say, it was such a pain. Glad to find I can just eat them as is then. Thank you
Annika says
This was so good! Thank you! Especially the tahini sauce – so easy and sooo tasty!
★★★★★
Isabella says
THIS. IS. SO GOOD. I have 3 picky eaters at home and I had just recently made sweet potato wedges which convinced them that healthy food CAN taste good…. what!? I happened to stumble across this recipe and HAD to try it, as I love chickpeas as well! And let me just say that this is the first healthy breakfast that everyone loved and wanted more!! They even loved the sauce! A quick adaptation I made the second time around was in the last 5 minutes of baking I cracked 3 eggs in little “pockets” I made on the tray and that was yummyyyyy. Thanks again for a great breakfast!
★★★★★
Nita says
I started weekly meal prepping for my vegetarian son recently. This was one of the first recipes I tried for him and he loved it and requests it every week.!! Myself, I had never eaten a chick pea in my life and live on all the wrong foods to eat..but when I tasted this..I said OMG..I can really eat healthy and enjoy it!! And never would have thought that onions and sweet potatoes would be a good combo…I was so wrong!! It was truly delicious! His dad said he thinks our son is secretly trying to lead us to a life of healthier eating lol and that’s a wonderful thing!! Thank you.
★★★★★
TH says
this was so good!!!
★★★★★
Kendra says
Has anyone tried to freeze this? I love making a big weekend batch and freezing individual sizes for work day eating.
Katherine says
Just made this for dinner… excellent!!! Restaurant quality! Thank you!
★★★★★
Brandie says
I woke up craving chickpeas and luckily found this recipe! Already had bell peppers and sweet potatoes ready to go. Pretty simple, just takes some time to bake, and delicious! Really hit the spot for me this morning. Thanks!
★★★★★
Julie | The Simple Veganista says
Thanks so much for sharing Brandie! :)
Tina says
Could this be made in an air fryer? No oven in my camper, but it sounds great! Going to give it a try!
Julie | The Simple Veganista says
Hi Tina, so sorry for the late response. I’ve never worked with an air fryer, but it’s on my to-do list. Would love to know how it went!
Chaz says
WOW!!! Best GF Vegan meal I have ever made! Thank you for the recipe!
★★★★★
Julie | The Simple Veganista says
So glad you loved it! Cheers :)
Kathleen M Henry says
Ooo yes! This is my favorite type of breakfast. I can’t wait to make it this weekend. I love that it’s hands-off. Making a hot breakfast with a toddler can be a challenge!