Chickpea and Sweet Potato Hash

When it comes to classic side dishes, sweet potato hash is often a crowd favorite at brunch. In this recipe, I take it further by adding fiber-rich chickpeas and a drizzle of tahini sriracha sauce. Most of the work is hands-off, making this not only a super nutritious meal any time of day, but one with minimal prep work as well. If you can find pre-cut sweet potatoes at the grocery store, this Chickpea and Sweet Potato Hash will come together in less than 15 minutes.

Extra Crispy Tricks

For the crispiest chickpeas and the most caramelized sweet potatoes, there are a few key points to keep in mind. First, after draining and rinsing the chickpeas, pat them dry with a kitchen towel or paper towels. Excess moisture will cause the ingredients in your sheet pan to steam instead of roast.

Also, make sure that the veggies are uniformly coated in oil for even roasting. And finally, you will want to keep an eye on the veggies, but don’t stir them too often or the sweet potatoes will fall apart instead of turning golden brown. 

Serving Your Chickpea and Sweet Potato Hash

Chickpea and Sweet Potato Hash is so versatile, there are many ways you can serve it to keep things fresh. It makes a great main dish on its own with a drizzle of tahini sriracha dressing, but it can also be a high-fiber side to scrambled eggs or oven-roasted salmon.

To keep things vegan, a generous helping of crumbled tempeh will boost the protein content even more, and so would baked tofu cubes. Another great option is to stir in a few handfuls of fresh baby spinach at the end just until wilted for a touch of greens.

Once you’ve got the hang of this recipe, feel free to be creative by using different spices or switching up the veggies, even if it’s just using red onion instead of white, or ramping up the spice with some roasted green chiles.

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