Savoury and Satisfying: Chickpea & Sweet Potato Hash
Packed with protein, fibre, and a medley of mouthwatering flavours, this hearty hash is the perfect way to fuel your morning. Whether you’re a dedicated vegan or simply looking to incorporate more plant-based meals into your diet, this recipe will become a new favourite.
To create this wholesome and satisfying dish, let’s dive into the simple steps.
chickpea & Sweet Potato Hash
Servings
4
servingsPrep time
10
minutesCooking time
40
minutesCalories
502
kcalIngredients
For the hash:
1 1⁄2 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
To serve:
1 avocado parsley, chopped
Directions
- 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 the ingredients 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.
