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!

Sweet Potato Hash with Chickpeas by Jesse Lane Wellness

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Sweet Potato Hash with Chickpeas by Jesse Lane Lee

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


  1. Pre-heat oven to 425F and line a baking sheet with parchment paper.
  2. In a large bowl, toss all of the ingredients together except for the spinach.
  3. Spread onto the baking sheet and bake for 20 minutes or until sweet potatoes are soft.
  4. 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

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