Chickpea & Sweet Potato Hash
Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.
- Cook1 h
- Total1 h
- Serves4
- LevelIntermediate
Ingredients
- 1 ½ lbs. sweet potatoes, cut into ¾ – 1 inch cubes
- ½ large onion, chopped
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
- 1 – 2 tbsp. olive oil
- 1 tsp. garlic powder
- or to taste generous pinch of mineral salt,
- to taste fresh cracked pepper,
- 4 tbsp. Sriracha Tahini Sauce
- 4 tbsp. tahini
- ½ water
- pinch juice of small lemon
- to taste mineral salt
- sriracha
Method
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.
- Assemble: Place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, toss well to coat. Arrange the sweet potato mixture in a single layer.
- Roast 1: Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through.
- Roast 2: Turn heat up to 500 degrees F., stir a second time and continue baking for another 20 minutes, stirring halfway through. Let cool a few minutes.
- Dressing: While the breakfast hash is roasting, whisk together the tahini, water, lemon, salt, and sriracha in a small bowl. Let rest for flavors to develop. Taste for flavor before serving.
