This sheet pan sweet potato hash is packed with nutrients and deliciousness! Perfect for meal prep to enjoy for a savory breakfast or as a side to accompany any meal.
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I’m always on the lookout for delicious savory breakfast ideas. And ever since I started making this sweet potato hash, it became a regular on our menu especially when I’m prepping food in advance.
This breakfast sweet potato hash is so versatile, easy to customize, packed with protein, and freezes so well.
Sweet Potato Hash Ingredients
To make this sweet potato hash, you will need the following ingredients:
- Sweet potato – washed, then peeled and cubed.
- Chickpeas – either dried chickpeas that are presoaked, then cooked. Or a can of cooked chickpeas that is drained.
- Onion – I usually use yellow onion for this sweet potato hash, but a red onion also works so well.
- Bell peppers – I love roasted bell peppers, they’re so crunchy and they add so much color to the sweet potato hash.
- Garlic – adds so much flavor! Either
use garlic cloves and add them at the end of the cooking process or use garlic powder or granules to sprinkle over the veggies. - Olive oil, smoked paprika, salt, and pepper. You could also use fajita seasoning or taco seasoning for this.
How to Make Sweet Potato Hash?
- Start by prepping the ingredients. Peel and cube the sweet potato, peel and dice the onion, dice the bell peppers, and drain the chickpea can.
- 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.
- Bake in the oven for 30-40 minutes at 200c (395f) 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.
Lemon Tahini Dressing
To make a simple lemon tahini dressing, in a medium bowl combine tahini paste with lemon juice and start whisking, then add cold water and keep whisking and adding water until you get a creamy and smooth consistency. Add a bit of salt, and if desired, you can add crushed garlic for a garlicky dressing.
This lemon tahini dressing is sooo good! I use it to drizzle over falafel, and even make a tomato tahini salad with it.
Meal Prep
This sweet potato hash is one of my favorite meal prep meals. It’s so easy to prepare, healthy, can be stored in the fridge for up to 5 days and freezes so well.
If you’re looking for meal prep containers, then I recommend these glass containers. They are microwaveable, freezable, and oven free. They also have compartments that I love!
How to Freeze This Sweet Potato Hash
The reason why I love this sweet potato hash so much is that it freezes so well! Place in a freezer bag, or a freezer container and freeze for up to 3 months.
When you’re ready to use, reheat in the microwave for 7-8 minutes stirring halfway through. Or thaw in the fridge overnight, and the warm it up in the microwave or oven when you’re ready to eat.
More Sweet Potato Recipes That You Should Try
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Sweet Potato Breakfast Hash
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
- ½ teaspoon ground black pepper
Instructions
- 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 395°F (200°C) 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.
Notes
- You can add other vegetables such as carrots, broccoli, and red onion.
- Changing the seasoning to fajita seasoning is also very delicious, great for a change!
- If you run out of chickpeas or don’t like them, use kidney beans or black beans instead.
- One portion of this sweet potato hash contains 3 WW points.
Rosemary
This is such a great idea for a healthy, savoury, vegetarian breakfast. Always on the look-out for recipes like this as I cook a lot of breakfasts!