Sweet Potato Chickpea Hash Vegan Recipe

Sweet Potato Hash with Chickpeas, Brussels Sprouts & Avocado

This is the easiest breakfast ever. Okay, not as easy as a bowl of cereal or frozen waffles, but so much better for you. So it all evens out in the end! This also reheats incredibly well, so make a big batch on Sunday morning and eat it all week!

The Recipe

You Will Need:

  • 1 tablespoon coconut oil
  • Half a medium onion, diced
  • 1 large sweet potato, peeled and diced
  • 1/2 lb. Brussels sprouts, sliced
  • 1 1/2 cups cooked chickpeas
  • 3 tablespoons taco seasoning (Use pre-mixed or make your own!)
  • Half an avocado, for serving. Or a whole one. Go crazy.

To Make:

  • We start off by cheating. Add the diced sweet potato to a microwave-safe dish with a splash of water and microwave for 2-3 minutes until fork tender. You’re welcome to do this in boiling water, but hello. I’m hungry!
  • Melt the coconut oil in a large frying pan over medium heat. Add the onions and Brussels sprouts and cook until browned, about six minutes.
  • Add the chickpeas and sweet potato and cook for one or two minutes until warmed through.
  • Sprinkle everything with the taco seasoning. Stir to coat. I like to add a splash of water to make it more of a sauce that coats every nook and cranny!
  • Serve with sliced avocado.

This is one of my favorite breakfasts! I often bring it to work for lunch, too, since it’s so filling and the fact that I have to sit at a desk until 5 p.m. and can’t eat dinner at my elderly-person-approved usual time of 4:45 just kills me. STARVING every day. Super filling sweet potatoes and chickpeas to the rescue!

I often get in a breakfast rut, though. I hate that breakfast is traditionally just sugar and carbs. What are your favorite ways to incorporate some veggies? Share! I need help.

xo Sara


6 thoughts on “Sweet Potato Hash with Chickpeas, Brussels Sprouts & Avocado

  1. Mmmm looks so delish! I do a lot of hashes to get extra veggies in the AM, or even loaded avocado toasts with my favorite sautéed veggies on top :)

  2. I can’t wait to try this, it looks AMAZING! If you’re looking for something different, we like to “scramble” beans in a skillet by smashing most of them, then add cooked potato, assorted leftover chopped veggies and greens from the week (or freezer), and some Trader Joe’s Soy Chorizo and nutritional yeast! It’s a similar dish, but there’s a bit of flexibility in the ingredients and flavors!

  3. Pingback: Friday Favorites - pumpkinandpeanutbutter

Comments are closed.