Vegan Chickpea Sweet Potato Breakfast Hash
Diet Category: Vegan • Vegetarian • Plant-Based • Dairy-Free • Gluten-Free* • High-Fibre • Savoury Breakfast • Whole-Food Plant-Based
*Check that your sriracha and tahini are certified gluten-free if required.
Introduction
This colourful Vegan Chickpea Sweet Potato Breakfast Hash is a hearty plant-based breakfast made with roasted sweet potatoes, protein-rich chickpeas, onion and colourful bell peppers, finished with a creamy sriracha tahini sauce.
Naturally sweet and satisfying sweet potatoes pair beautifully with earthy chickpeas and crisp peppers, while the spicy tahini dressing adds creaminess and a delicious kick. Top your breakfast hash with sliced avocado and fresh chives for even more flavour and satisfying healthy fats.
Perfect for a healthy vegan breakfast, weekend brunch or plant-based meal prep, this easy sweet potato breakfast hash provides a delicious combination of vegetables, legumes, fibre and plant-based protein. It's also naturally dairy-free and can easily be kept gluten-free.
Benefits of the Main Ingredients
Sweet Potatoes
Sweet potatoes are particularly rich in beta-carotene, which the body can convert into vitamin A. They also provide fibre, potassium, vitamin C and vitamin B6. Their naturally sweet flavour and satisfying carbohydrates make them an excellent base for a hearty vegan breakfast.
Chickpeas
Chickpeas provide both plant-based protein and dietary fibre, helping make this vegetable hash more substantial and filling. They're also a source of folate, iron, magnesium, phosphorus and manganese, making them a valuable ingredient in vegetarian and vegan diets.
Red & Green Bell Peppers
Bell peppers add crunch, colour and natural sweetness while providing plenty of vitamin C. Red peppers are also particularly rich in carotenoid pigments, including beta-carotene, while using different coloured peppers increases the variety of plant compounds in the meal.
Tahini
Tahini is made from ground sesame seeds and provides plant-based protein and predominantly unsaturated fats. It's also a source of minerals including calcium, iron, magnesium, phosphorus and copper. Its naturally creamy consistency creates a rich sauce without needing dairy.
Onion
Onion adds savoury flavour and natural sweetness as it cooks. It also provides fibre and naturally occurring plant compounds, including flavonoids such as quercetin.
Lemon Juice
Fresh lemon juice gives the tahini sauce brightness and acidity while providing vitamin C. Pairing vitamin C-rich foods with chickpeas and tahini can also help improve the absorption of non-haem iron from plant foods.
Avocado
Avocado provides predominantly monounsaturated fats along with fibre, potassium, folate and vitamin E. Its creamy texture makes it a particularly satisfying topping for crispy potatoes and chickpeas.
Chives
Fresh chives provide a mild onion-like flavour and a pop of colour. They also contribute small amounts of vitamin K and vitamin C while adding another fresh plant ingredient to the finished dish.