Chickpea & Sweet Potato Breakfast Hash
50 minServes 3
Roasted sweet potatoes and chickpeas with peppers and onions, served with a creamy sriracha-tahini sauce.
| prepPreheat oven to 425°F / 220°C | ||||
| prepLine a sheet pan with parchment paper or silpat | ||||
| 680 g sweet potatoes, cut into 3/4–1 inch cubes | Toss vegetables & chickpeas with oil & seasonings | Arrange in single layer, roast 425°F / 220°C, 20 min, stir halfway | Increase heat to 500°F / 260°C, roast 20 min more, stir halfway | Plate hash, drizzle with tahini sauce, season to taste |
| 1/2 large onion, chopped | ||||
| 1 red bell pepper, cored and diced | ||||
| 1 green bell pepper, cored and diced | ||||
| 1 can (425 g) chickpeas, 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 | ||||
| 60 g tahini | Whisk tahini, water, lemon & salt until smooth | |||
| 60 ml water | ||||
| juice of 1/2 small lemon | ||||
| pinch of mineral salt | ||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.