Home » Course » Breakfast + Brunch » CHICKPEA & SWEET POTATO BREAKFAST HASH


Sweet Potato Breakfast Hash with chickpeas is a hearty and delicious way to start the day! This easy sheet pan recipe is vegan, gluten-free, low-fat, and ready in 40 minutes.

top down view of plated sweet potato breakfast hash with items surrounding.

Why We Love This Recipe

Roasted 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 to make!

When the weekend arrives, or you have a little extra time in the morning during the week, this sheet pan sweet potato hash recipe is a great way to start the day. It’s healthy, well-balanced, full of nutrition, and is just plain tasty!

Plus, it isn’t just for breakfast and makes a perfectly acceptable vegan lunch or dinner. So bon appetit my plant-based loving friends!

top down view of ingredients used to make best sweet potato breakfast hash.

Ingredients + Variations

Here is everything you will need for this sheet pan breakfast hash, including substitutions and variations:

  • 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 1/2 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!
  • Oil – Use your favorite neutral flavored oil. To make this oil-free, try tossing the veggies with a couple tablespoons of chickpea water.
  • Dressing – The dressing is a creamy mix of tahini, a little lemon juice, pinch of salt and sriracha. It’s super minimal, but tastes 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!
side by side photos showing the process of seasoning sweet potato breakfast hash on a baking sheet.

How To Make Sweet Potato Breakfast Hash

Making this sweet potato hash recipe is simple as can be!

Here is a quick look at the steps involved. (Note, the recipe card below for the full printable instructions)

  • Start by prepping the produce and rinsing the chickpeas.
  • Place the sweet potatoes, onion, bell peppers, and chickpeas on a rimmed baking sheet, drizzle with oil, sprinkle with garlic powder, salt and pepper, toss to coat.
side by side photos of breakfast hash on baking sheet and making tahini sauce.
  • 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.
  • While the hash is roasting make the sriracha tahini sauce and 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 hash made easy!

I hope you enjoy this super simple recipe as much as we do!

Top Tips

  • Add a chile pepper. Sub out the green bell pepper for a mild poblano or Anaheim chile. Or add a diced jalapeno to the mix.
  • Add herbs + spices. Change up the flavoring adding a sprinkle of dried thyme, old bay, or chipotle powder.
side angle view of baking sheet with fresh from the oven sweet potato breakfast hash.


How long does sweet potato breakfast hash last?

Although best served fresh, this sweet potato hash can be stored in the refrigerator for up to 4 – 5 days. It’s also freezer friendly, and can be kept for up to 2 – 3 months stored in freezer safe containers or bags.

Can I make this sweet potato hash oil-free?

Yes! Instead of using oil when roasting, try tossing the veggies with a couple tablespoons of the canned chickpea water.

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!

side angle view of plated sweet potato breakfast hash with items surrounding.

If you try this 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.



Healthy and nutritious, this sheet pan sweet potato breakfast hash with chickpeas is a great way to start the day! Recipe adapted from Food Network.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 3
  • Category: Breakfast, Brunch
  • Method: roast
  • Cuisine: American
  • Diet: Vegan


Units Scale
  • 1 1/2 lbs. sweet potatoes, cut into 3/4 – 1 inch cubes
  • 1/2 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
  • 12 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 1/2 small lemon
  • pinch of mineral salt
  • sriracha, to taste


Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.

Assemble: 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.

Roast 1: Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through.

Roast 2: 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.

Dressing: While the breakfast hash is roasting, whisk together the tahini, water, lemon, salt, and sriracha in a small bowl. Let rest for flavors to develop. Taste for flavor before serving.

Serve: Place in individual bowls and serve with sliced avocado and creamy sriracha tahini sauce. Season with salt + pepper to taste. You may also like this easy Sriracha Cashew Cheese Sauce!

Serves 3

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days.


Nutritional Information is calculated using 1 tablespoon of oil and without the tahini dressing. The dressing will add an extra 125 calories per serving, and 10 grams of fat. It also adds more protein and calcium.

Nutritional values are estimates only. See our full nutrition disclosure here.

Updated: Chickpea + Sweet Potato Hash was originally published in January 2019. It has been retested and updated with new photos in January 2021. Recipe has stayed the same and is just as delicious as ever!

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  1. Cindy Gatz says:

    This recipe is a keeper! We had it with the Sriracha Cream Sauce (I used cashew milk instead of water to thin). The sauce was so creamy and delightful! We also topped it with garlic balsamic vinegar and extra Sriracha. Your recipes are very tasty, Julie. Thanks for sharing it!

  2. Tuesday Esparza says:

    I made this for dinner. It was delicious.

  3. This was super easy to prep the night before by chopping all of the veggies and making the sauce. Just had to throw it in the oven when I got up, then could sit down and enjoy some coffee on the couch. The flavor was amazing but the texture was a miss for me. It was all very mushy. Thinking of throwing it in the air fryer instead, or roasting the chickpeas separately and adding them in for a crunch.

  4. Loved it, thank you!

  5. Sorry as soon as I posted the egg comment I realized I had gotten this in a vegan site 🤦🏻‍♀️ sorry!! 😊

    1. Julie | The Simple Veganista says:

      So glad you enjoyed it! And that’s ok, we make no judgements here, enjoy it however you like! Thanks for sharing, Jill! :)

  6. Try it with an egg on top!!! Freaking fantastic!! Thanks for such an amazing recipe, my husband and I make this all the time!

  7. This looks delicious! Is there another dressing that would work for someone like me with food allergies? I’m allergic to everything citrus, potatoes and tomatoes, so I’m always looking for new recipes that I can use/consume.

    1. This recipe is so delicious it doesn’t need any dressing!

  8. 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?

    1. 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!

  9. 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!

  10. 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

    1. 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!

      1. 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

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