Looking for a filling and satisfying plant based breakfast? This sweet potato and chickpea hash is savory with just the right amount of sweet, and it is filling, nutritious, and oh-so delicious!
This vegan breakfast recipe isn’t only for breakfast. You can eat this sweet potato hash anytime of the day for a healthful meal.
Potatoes are a super healthy food that can help you lose weight too. They are loaded with fiber, protein, complex carbs, and tons of vitamins and minerals. One sweet potato (2-inches wide, 5-inches long) has only 100 calories!
Adding chickpeas to this recipe provides extra protein, fiber, and more vitamins and minerals. Having more fiber in your diet not only keeps you full, but also improves digestion.
Having a breakfast full of sweet potatoes, chickpeas, zucchini, spinach, and tomatoes is sure to be the ultimate breakfast of champions for those on a plant based diet.
Sweet Potato & Chickpea Hash
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Yield1 serving
- 1 medium sweet potato (2-inches wide, 5-inches long), chopped
- 1/4 cup water
- 1/2 cup cooked chickpeas
- 1/2 cup chopped zucchini
- 1/4 cup chopped tomato
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/8 tsp cumin
- 1/8 tsp ground coriander seed
- 3 cups chopped spinach
- 1/4 to 1/2 avocado, sliced
- Hot sauce to taste (optional)
Add the sweet potato and water to a non-stick pan. Cover, and cook on med/high for 5 minutes to steam. Check water frequently and add more if sweet potato begins to stick.
Add the chickpeas, zucchini, tomato, and seasonings – mix well. Cook on medium heat for 5 minutes, stirring frequently to prevent sticking.
Once the sweet potato is tender, add the spinach and cook for an additional 2 minutes, or until the spinach is slightly wilted.
Transfer to a plate, top with avocado and hot sauce. Enjoy!