Chickpea and Sweet Potato Breakfast Hash

Let me tell you something about breakfast hash. Most versions are loaded with sausage, bacon, and eggs. Don’t get me wrong that’s delicious. But sometimes you want something plant-based that still hits that savory, satisfying spot. This Chickpea Sweet Potato Breakfast Hash is exactly that.

We’re talking roasted sweet potatoes, bell peppers, onion, and chickpeas tossed in olive oil and seasoned with salt and pepper. Roasted at two different temperatures to get that perfect caramelized, crispy-on-the-outside, tender-on-the-inside texture. Finished with a creamy, spicy sriracha tahini sauce.

It’s vegan. It’s gluten free. It’s packed with protein and fiber. And it’s so good you won’t miss the meat.

The sweet potatoes bring natural sweetness. The chickpeas add protein and a little nuttiness. The bell peppers and onion add savory depth. And the sriracha tahini sauce? It’s creamy, tangy, spicy, and absolutely addictive.

Drizzle it over everything. Top with avocado and chives. Serve it for breakfast, lunch, or dinner.

Let’s make some hash.

Try my Sweet Potato and Tofu Hash recipe.

Why You’ll Love the Recipe

• 50 minutes. Hands-off roasting time.
• One sheet pan. Minimal cleanup.
• Two-temperature roasting. Extra crispy results.
• Plant-based + vegan. No meat, no dairy, no eggs.
• High protein (15g) + high fiber (13g). Keeps you full.
• Gluten free. Fits almost every diet.
• Sriracha tahini sauce. Creamy, spicy, tangy, addictive.
• Meal prep friendly. Reheats beautifully.
• Perfect for breakfast, lunch, or dinner.

Try my Sausage and Potato Breakfast Hash recipe.

What You’ll Need to Make

You’ll need a sheet pan (rimmed), parchment paper, a small bowl for the sauce, a whisk, and a cutting board and knife.

Ingredients (Serves 4):

For the hash:

• 1½ lbs. (680g) sweet potatoes, cubed (about 2-3 medium sweet potatoes)
• ½ large onion, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1x 14 oz. (400g) can chickpeas, drained & rinsed
• 2 tbsp. olive oil
• Salt and pepper, to taste

For the sriracha tahini sauce:

• 4 tbsp. tahini
• 4 tbsp. water
• Juice of ½ small lemon (about ½-1 tbsp)
• Sriracha, to taste (start with 1 tsp, add more for heat)
• Salt, to taste

Optional toppings (not included in nutrition):

• Sliced avocado
• Chopped chives or green onions

Nutrition per serving (hash + sauce, without toppings): Energy: ~450 kcal | Carbs: 52g | Protein: 15g | Fat: 22g | Fiber: 13g

Try my Potato and Salmon Hash recipe.

What You’ll Need to Do

Time: 50 mins

Alright, let’s make a breakfast hash that’s crispy, savory, and drizzled with the most amazing sauce.

First, preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.

Prep your vegetables. Cube the sweet potatoes into bite-sized pieces (about ½ inch). Chop the onion. Dice the red and green bell peppers. Drain and rinse the chickpeas.

Place everything on the sheet pan. Sweet potatoes, onion, bell peppers, and chickpeas in the center. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper.

Toss well to coat everything evenly. Spread in a single layer.

Roast for 20 minutes at 425°F. Stir halfway through (at the 10-minute mark).

Increase the oven temperature to 500°F (260°C). Stir the mixture again. Roast for another 20 minutes, stirring halfway through (at the 10-minute mark).

Remove from the oven. Let cool slightly.

While the hash roasts, make the sriracha tahini sauce. In a small bowl, whisk together the tahini, water, lemon juice, a pinch of salt, and sriracha to taste. Start with 1 teaspoon of sriracha, then add more if you want it spicier. Whisk until smooth. (The sauce will thicken as it sits. Add a splash more water if needed.)

To serve, drizzle the sriracha tahini sauce over the hash.

Top with sliced avocado and chopped chives if desired.

Serve immediately. Eat with a fork.

Get some sweet potato, some chickpeas, some peppers, and plenty of sauce in every bite.

Try my Sweet Potato Hash with Smoked Salmon recipe.

Easy Ingredient Swaps

• No sweet potatoes? Use Yukon Gold or Russet potatoes.
• No chickpeas? Use white beans, black beans, or cooked lentils.
• No red/green bell peppers? Use any color bell pepper or omit.
• No tahini? Use almond butter, peanut butter, or sunflower seed butter.
• No sriracha? Use any hot sauce (Cholula, Tapatío, or cayenne mixed with a little water).
• No lemon? Use lime juice.
• Make it spicy: Double the sriracha or add red pepper flakes.
• Make it smoky: Add 1 tsp smoked paprika to the vegetables before roasting.

Try my Sweet Potato and Zucchini Hash with Fried Eggs recipe.

Some Twist and Tweak Ideas

• Smoky version: Add 1 tsp smoked paprika to the vegetables before roasting.
• Garlic version: Add 4 whole unpeeled garlic cloves to the pan while roasting. Squeeze out the roasted garlic and mix into the sauce.
• Herby version: Add fresh parsley, cilantro, or dill on top.
• Add greens: Add 2 cups fresh spinach or kale during the last 5 minutes of roasting.
• Breakfast bowl: Top with a fried or poached egg (not vegan).
• Avocado lover: Double the avocado.
• Low carb version: Use cauliflower instead of sweet potatoes.

Try my Tex-Mex Rice recipe.

Some Helpful Tips

• Cut sweet potatoes into uniform cubes. Same size = same cook time. ½ inch is perfect.
• Don’t overcrowd the pan. Spread everything in a single layer. Crowding = steaming, not roasting.
• Two-temperature roasting is the secret. 425°F cooks everything through. 500°F crisps the edges. Don’t skip the temperature increase.
• Stir halfway through each roasting stage. Ensures even browning.
• Tahini sauce thickens as it sits. Add water a teaspoon at a time to thin it back out.
• Taste and adjust sriracha. Start with 1 teaspoon, add more if you like heat. You can always add more, you can’t take it away.

Some Budget-Friendly Tips

• Sweet potatoes are cheap. Buy a bag. They last for weeks in a cool, dark place.
• Canned chickpeas are cheap. One can costs a few dollars. Stock up when on sale.
• Bell peppers on sale. Buy a multi-pack. Cheaper than individual peppers.
• Tahini is the splurge. A jar lasts for months. Use it in dressings, sauces, and dips.
• Sriracha lasts forever. A bottle lasts for months. Store brand is fine.
• Make a double batch. Twice the hash. Same amount of work. Reheat for breakfast all week.

Some Serving Ideas

• As breakfast. Serve with avocado and chives. A perfect savory morning meal.
• For brunch. Make a big batch. Serve with a side of fresh fruit.
• For meal prep. Portion into containers. Reheat for lunch all week.
• In a bowl. Top with a fried egg and extra hot sauce.
• As a side dish. Serve alongside tofu scramble or vegan sausages.
• For a crowd. Double the recipe. Use two sheet pans.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The texture of the sweet potatoes will soften, but the flavor remains excellent.

Reheating:

• Skillet (best): Reheat over medium heat for 3-4 minutes, stirring occasionally, until hot and crispy.
• Oven: 400°F for 5-7 minutes on a sheet pan.
• Microwave (fast but less crispy): 2-3 minutes per portion.

Sauce: Store in a small jar in the fridge for up to 1 week. Whisk or shake before using. Add a splash of water if too thick.

Do not reheat more than once. Take out only what you’ll eat.

Meal prep strategy: Roast the hash. Make the sauce. Store separately in the fridge. Reheat the hash in a skillet. Drizzle with fresh sauce. Add avocado and chives just before serving.

Final Thoughts

Look, I love a hearty breakfast. But I don’t always want eggs and meat. This Chickpea Sweet Potato Breakfast Hash proves that plant-based breakfasts can be just as satisfying maybe even more.

Crispy, caramelized sweet potatoes. Tender chickpeas. Savory bell peppers and onion. All roasted to perfection and drizzled with a creamy, spicy sriracha tahini sauce. Top it with avocado and chives, and you’ve got a breakfast that’s colorful, nutritious, and absolutely delicious.

Fifty minutes. Most of it hands-off roasting. 15g of protein. 13g of fiber. Vegan. Gluten free.

Make it for a weekend brunch. Make it for meal prep. Make it when you want something hearty, healthy, and plant-based.

However you serve it, you’re getting a breakfast hash that’s anything but boring.

Now go cube some sweet potatoes.

~ Danny Davis

P.S. If you try the smoky version with smoked paprika, let me know. That’s my go-to upgrade. The smokiness with the sweet potatoes and spicy tahini sauce? Perfect balance.