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CHICKPEA & SWEET POTATO BREAKFAST HASH

chickpea sweet potato breakfast hash with avocado, chives and creamy spicy sriracha tahini dressing in a bowl

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

Ingredients

Sriracha Tahini Sauce

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.

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