Sweet Potato and Chickpea Breakfast Hash

This sweet potato and chickpea breakfast hash is a hearty, protein-packed, plant based way to start your day. Made with roasted sweet potatoes, crispy chickpeas, and sautéed bell peppers, this plant-based breakfast is perfect for meal prep, quick mornings, or a weekend brunch. Packed with fiber, protein, and antioxidants, it keeps you full and energized without the need for eggs or dairy.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves 4

Ingredients

• 1 large sweet potato, peeled and diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 red bell pepper, diced

• 1 small red onion, diced

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• 1 cup baby spinach or kale

• 1 tablespoon lemon juice

• ¼ cup chopped fresh cilantro or parsley (optional)

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss diced sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper. Spread evenly on a baking sheet.

3. Roast for 25 minutes, stirring halfway through for even cooking.

4. In a skillet over medium heat, sauté onion, bell pepper, and garlic for 3-4 minutes until softened.

5. Add roasted sweet potatoes and chickpeas to the skillet and stir well. Cook for 2 more minutes.

6. Stir in spinach or kale and cook for another minute until wilted.

7. Remove from heat and drizzle with lemon juice. Garnish with fresh cilantro or parsley before serving.

Nutritional Information (Per Serving)

Calories: 320
Protein: 10g
Carbs: 45g
Fat: 9g

Things You’ll Love About This Recipe

• Nutrient-dense and high in fiber – The combination of sweet potatoes and chickpeas keeps you full for hours.

• Great for meal prep – Make a big batch and enjoy it throughout the week.

• Naturally gluten-free and dairy-free – A simple, whole-food breakfast with no processed ingredients.

• Easy to customize – Add your favorite spices, greens, or plant-based proteins.

Expert Tips for Best Results

• Crispy chickpeas – For extra crunch, roast the chickpeas separately for an additional 5 minutes.

• Use a cast-iron skillet – This helps develop a deep, roasted flavor when finishing the hash.

• Batch cook the sweet potatoes – Make extra to use in other meals during the week.

Substitutions

• Swap chickpeas for black beans – Adds a slightly different texture while keeping it high in protein.

• Use different greens – Kale, spinach, or Swiss chard all work well.

• Add extra protein – Top with a scoop of hummus or serve with avocado for healthy fats.

Serving Suggestions

• Serve with a drizzle of tahini or hot sauce for extra flavor.

• Pair with a side of whole-grain toast or quinoa for added protein.

• Top with avocado for creaminess and extra nutrients.

Why This Recipe Works

Roasting the sweet potatoes and chickpeas together creates a crispy, caramelized texture, while sautéing the onions and bell peppers brings out a savory, slightly sweet balance. The smoky paprika and cumin add depth of flavor, and the lemon juice at the end brightens up the dish.

Flavor Variations

• Spicy Southwest Style – Add diced jalapeños and top with salsa.

• Mediterranean Twist – Use oregano, sun-dried tomatoes, and a dollop of hummus.

• Curried Hash – Toss the chickpeas in curry powder before roasting.

Meal Prep Ideas

• Make a double batch – This hash stores well and reheats easily.

• Store in airtight containers – Keeps fresh in the fridge for up to 4 days.

• Reheat in a pan – For best texture, warm on the stovetop instead of the microwave.

Equipment List

• Baking sheet

• Skillet

• Mixing bowls

• Sharp knife

Grocery List

• Sweet potatoes

• Chickpeas

• Red bell pepper

• Red onion

• Garlic

• Olive oil

• Smoked paprika

• Cumin

• Salt

• Black pepper

• Red pepper flakes

• Spinach or kale

• Lemon

• Fresh cilantro or parsley

This sweet potato and chickpea breakfast hash is a flavorful, high-protein plant-based breakfast that’s easy to make and packed with nutrients.

You'll love this Sweet Potato and Chickpea Breakfast Hash, a hearty, protein-packed, plant-based meal that’s as delicious as it is nourishing. Roasted sweet potatoes bring natural sweetness and crisp edges, while crispy chickpeas and sautéed bell peppers add texture and bold flavor. Seasoned with smoked paprika, cumin, and a hint of spice, this vibrant dish is packed with fiber, protein, and antioxidants to keep you feeling full and energized. Perfect for meal prep, busy mornings, or a leisurely weekend brunch, it’s a satisfying, egg-free, and dairy-free way to fuel your day. Serve it on its own, with a side of avocado, or topped with a dollop of dairy-free yogurt for the ultimate plant-based breakfast!