Sweet Potato Hash with Chickpeas is a colourful fall breakfast that will keep you feeling satisfied until lunch. It is the perfect make-ahead breakfast that will make a weekday feel like the weekend. Simply roast the sweet potato hash the night before and quickly reheat in a frying pan in the morning. If you want to make it even more filling and follow a vegetarian diet, top with a fried egg!
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I’m thrilled to be creating recipes and monthly meal plans for the new Clean Eating Membership called CE All-Access. I created this recipe for the October plant-based meal plan in the mobile meal planning app. Members pay $64 a year to access meal plans on Cleaneating.com, a subscription to the new Clean Eating Meals mobile app that includes a meal planning tool, shopping list builder, macro tracker and online grocery ordering, plus webinars with experts (like me!), and other great perks.
Sweet Potato Hash with Chickpeas Recipe
vegan & gluten-free
Prep time: 15 minutes | Cook time: 25 minutes | Serves 4
- 4 small sweet potatoes, finely diced roughly 6 cups
- 3 cup cooked chickpeas
- 1 small onion diced
- 2 red peppers, diced
- 3 garlic cloves minced
- 1/4 cup coconut oil, melted
- 3/4 tsp cinnamon
- 1 tsp salt
- 1 tsp pepper
- Pinch chilly powder
- 4 cup baby spinach, packed
- Pre-heat oven to 425F and line a baking sheet with parchment paper.
- In a large bowl, toss all of the ingredients together except for the spinach.
- Spread onto the baking sheet and bake for 20 minutes or until sweet potatoes are soft.
- If eating right away, add spinach to the pan 2 minutes before the time is up to wilt. If reheating in the morning, add the hash and spinach to a cast iron pan and heat on medium until warmed through.
PER SERVING: CALORIES: 596, FAT: 19 g, SAT. FAT: 14 g, CARBS: 92 g, FIBER: 20 g, SUGARS: 13 g, PROTEIN: 16 g, SODIUM: 631 mg, CHOLESTEROL: 0 mg