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Chickpea & Sweet Potato Breakfast Hash with Sriracha Tahini Sauce Recipe

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4.2 from 37 reviews

This Chickpea & Sweet Potato Breakfast Hash is a hearty and nutritious start to your day, featuring roasted sweet potatoes, chickpeas, and colorful bell peppers seasoned with garlic powder and served with a creamy, spicy sriracha tahini sauce. It’s easy to prepare, packed with protein and fiber, and perfect for a wholesome breakfast or brunch.

  • Total Time: 55 minutes
  • Yield: 3 servings

Ingredients

Main Ingredients

  • 1 1/2 lbs. sweet potatoes, cut into 3/4 – 1 inch cubes
  • 1/2 large onion, chopped
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
  • 1 – 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Generous pinch of mineral salt, or to taste
  • Fresh cracked pepper, to taste

Sriracha Tahini Sauce

  • 4 tablespoons tahini
  • 4 tablespoons water
  • Juice of 1/2 small lemon
  • Pinch of mineral salt
  • Sriracha, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Prepare a sheet pan by lining it with parchment paper, a Silpat, or lightly greasing it with oil to prevent sticking.
  2. Assemble Ingredients: On the prepared sheet pan, combine the cubed sweet potatoes, chopped onion, diced red and green bell peppers, and rinsed chickpeas. Drizzle with olive oil and sprinkle garlic powder, mineral salt, and freshly cracked pepper over the top. Toss everything well to ensure even coating and spread the mixture out in a single layer.
  3. First Roast: Place the pan on the center rack of the oven and roast for 20 minutes. Halfway through this time, stir the ingredients to promote even cooking.
  4. Second Roast: Increase the oven temperature to 500 degrees Fahrenheit. Stir the mixture again and continue roasting for another 20 minutes, stirring once more halfway through. Let the hash cool for a few minutes after roasting.
  5. Prepare Dressing: While the hash roasts, whisk together the tahini, water, lemon juice, mineral salt, and sriracha in a small bowl. Allow the dressing to rest so the flavors can meld. Adjust seasoning as needed before serving.
  6. Serve: Spoon the breakfast hash into individual bowls. Serve with sliced avocado and drizzle generously with the creamy sriracha tahini sauce. Season with additional salt and pepper if desired. For variation, you can try pairing it with a Sriracha Cashew Cheese Sauce.

Notes

  • Nutritional information is based on using 1 tablespoon of olive oil and does not include the tahini dressing.
  • The tahini dressing adds approximately 125 calories and 10 grams of fat per serving, along with additional protein and calcium.
  • Leftovers store well in the refrigerator for up to 4–5 days.
  • You can adjust the amount of sriracha in the dressing to suit your preferred spice level.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/chickpea-and-sweet-potato-breakfast-hash-with-sriracha-tahini-sauce-recipe/