Ingredients
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For the sweet potatoes:
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2 large sweet potatoes, peeled and cut into thin rounds (about 3/4 cup when sliced)
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For the chickpea mixture:
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1 can (15 oz) no salt added chickpeas, drained and rinsed well
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tablespoon extra virgin olive oil or avocado oil
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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1/4 teaspoon cayenne pepper (or more to taste)
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1/4 teaspoon sea salt or Himalayan pink salt flakes
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Fresh parsley or cilantro leaves, chopped (for garnish)
Directions
Subtitle: Kid-Friendly, Low Carb, Whole Foods Plant-Based, Seasonal, Soy-Free, Zero Waste (optional)
Description: This easy veggie breakfast hash combines the sweetness of roasted sweet potatoes, crunchiness of chickpeas, and vibrant spices typical of North African cuisine. Perfect for busy mornings or as a satisfying snack anytime!
Ingredients:
For the sweet potatoes:
– 2 large sweet potatoes, peeled and cut into thin rounds (about 3/4 cup when sliced)
For the chickpea mixture:
– 1 can (15 oz) no salt added chickpeas, drained and rinsed well
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 tablespoon extra virgin olive oil or avocado oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– 1/4 teaspoon sea salt or Himalayan pink salt flakes
– Fresh parsley or cilantro leaves, chopped (for garnish)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a non-stick baking mat.
2. Place the sweet potato slices on the prepared baking sheet. Drizzle with about 1 tablespoon olive oil, toss until evenly coated. Sprinkle with salt, if using.
3. Roast the sweet potatoes in the preheated oven for 10 minutes. Remove from the oven, flip each slice, and continue roasting for another 5-7 minutes, or until tender but still slightly firm. Set aside.
4. Meanwhile, prepare the chickpea mixture. In a medium bowl, combine the chickpeas, onion, garlic, olive oil, cumin, paprika, cayenne, and salt. Mix well. Taste and adjust seasoning as desired.
5. To assemble the hash browns, place a single layer of roasted sweet potato slices onto a serving plate. Top with an equal portion of the chickpea mixture. Gently press down to create a compact texture. Continue assembling the hash brown layers until all the ingredients are used up.
6. Serve immediately, garnished with fresh herbs and additional cayenne pepper, if desired. Enjoy warm!
Note: You may store leftover sweet potato and chickpea hashbrowns in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the microwave or toaster oven at low heat.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a non-stick baking mat. |
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2
Done
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Place the sweet potato slices on the prepared baking sheet. Drizzle with about 1 tablespoon olive oil, toss until evenly coated. Sprinkle with salt, if using. |
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3
Done
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Roast the sweet potatoes in the preheated oven for 10 minutes. Remove from the oven, flip each slice, and continue roasting for another 5-7 minutes, or until tender but still slightly firm. Set aside. |
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4
Done
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Meanwhile, prepare the chickpea mixture. In a medium bowl, combine the chickpeas, onion, garlic, olive oil, cumin, paprika, cayenne, and salt. Mix well. Taste and adjust seasoning as desired. |
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5
Done
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To assemble the hash browns, place a single layer of roasted sweet potato slices onto a serving plate. Top with an equal portion of the chickpea mixture. Gently press down to create a compact texture. Continue assembling the hash brown layers until all the ingredients are used up. |
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6
Done
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Serve immediately, garnished with fresh herbs and additional cayenne pepper, if desired. Enjoy warm! |
