Chickpea and Sweet Potato Hash

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5 from 1 vote

Chickpea and Sweet Potato Hash

Hearty, savory and filling! This dish makes a great breakfast or an easy lunch too.
My Notes:
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Meal Type: Breakfast, Lunch
Special: Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: Avocado, bell pepper, Chickpeas, Sweet Potatoes
Servings: 4
Calories: 478kcal
Ingredients
For the hash:
  • 1 1/2 pound(s) sweet potatoes cut into cubes
  • 1 yellow onion chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 19oz can(s) chickpeas drained and rinsed
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) garlic powder
  • salt & pepper to taste
For the sauce:
  • 1/4 cup(s) tahini
  • 1/4 cup(s) water
  • 1 tablespoon(s) lemon juice
  • 1 teaspoon(s) Sriracha
  • salt & pepper to taste
To serve:
  • 1 avocado sliced
  • 1 handful fresh parsley, chopped
Instructions
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment 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. Bake 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 all the sauce ingredients together 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.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 478kcal | Carbohydrates: 59g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Sodium: 362mg | Potassium: 1179mg | Fiber: 14g | Sugar: 11g | Vitamin A: 25356IU | Vitamin C: 77mg | Calcium: 121mg | Iron: 3mg
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