Sweet Potato Breakfast Hash
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 sweet potato (peeled and cubed)
- 1 onion (diced)
- 1 bell pepper (red, yellow, or red. Or a mix.)
- 1 can chickpeas (drained)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ยฝ teaspoon ground black pepper
Method
- On a sheet pan, scatter the sweet potato, onion, bell pepper and chickpeas.
- Drizzle with olive oil, and season with garlic powder, smoked paprika, salt and black pepper. Stir everything with a spoon until the vegetables are well coated in olive oil and seasoning.
- Roast in the oven for 30-40 minutes at 395ยฐF (200ยฐC) flipping halfway through, or until the chickpeas are crispy and sweet potatoes are soft and golden.
- Serve in bowls, top with tahini lemon dressing and sliced avocado.