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

Recipe by Shilohnie King

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

502

kcal

Ingredients

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.

Shilohnie King

Shilohnie is a Holistic Wellness Strategist, certified Nutritionist, Elite Fitness Trainer, Weight Management and Transformation Specialist. She has a strong background and expertise in Business Finance, PR, and Journalism. Offering a unique and well-rounded approach to personal development and wellness. Empowering women to achieve holistic well-being and a fulfilling life.

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