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.
Sriracha Tahini Sauce
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!
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.