A Morning Ray of Flavor to Start Your Day Right!
There’s nothing quite like the promise of a truly delicious breakfast to pull you out of bed, is there? For years, my mornings were a parade of the usual suspects – quick toast, a bowl of cereal, or a hurried smoothie. And while those have their place, sometimes you just crave something more: something hearty, incredibly flavorful, and truly satisfying that keeps you fueled and happy until lunch.
That’s exactly how my Sunshine Spiced Sweet Potato & Chickpea Hash was born! I wanted a breakfast that felt vibrant and exciting, packed with wholesome goodness, and bursting with those warm, comforting spices that make you feel like you’re wrapped in a cozy blanket. This isn’t just a side dish; it’s a complete, naturally vegan breakfast masterpiece that will revolutionize your morning routine.
It’s a symphony of sweet and savory, with tender chunks of sweet potato mingling with hearty chickpeas, aromatic spices, and a whisper of fresh greens. Those slightly crispy edges from the skillet? Pure breakfast bliss! Get ready to embrace mornings with a smile, because this hash is about to become your new go-to.
What You’ll Need
- 2 tbsp olive oil
- 1 large sweet potato (about 1.5 lbs), peeled and diced into ½-inch cubes
- ½ red onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp turmeric powder
- Pinch of cayenne pepper (optional, for a little kick)
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 cups fresh spinach, roughly chopped
- Fresh parsley or cilantro, chopped, for garnish (optional)
- Optional toppings: avocado slices, a squeeze of lime, hot sauce, vegan sour cream/yogurt
Let’s Get Cooking!
- Prep the Sweet Potatoes: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once shimmering, add the diced sweet potato. Spread them out in an even layer and cook, stirring occasionally, for 8-10 minutes until they start to soften and brown slightly. Don’t overcrowd the pan; cook in batches if necessary to get good caramelization.
- Sauté the Aromatics: Push the sweet potatoes to one side of the pan (or remove them briefly if cooking in batches). Add the chopped red onion to the empty side and cook for 3-4 minutes until softened and translucent.
- Add Garlic & Spices: Stir in the minced garlic, smoked paprika, cumin, turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant.
- Combine & Crisp: Now, mix the sweet potatoes, onion, garlic, and spices all together in the pan. Add the rinsed and drained chickpeas. Continue to cook for another 5-7 minutes, stirring occasionally, allowing the chickpeas to get slightly crispy and absorb all those wonderful flavors.
- Wilt the Greens: Stir in the fresh spinach. Cook for 1-2 minutes, just until the spinach wilts down.
- Season & Serve: Taste and adjust seasoning with salt and black pepper as needed. Remove from heat. Serve immediately, garnished with fresh parsley or cilantro and your favorite optional toppings like avocado slices or a dash of hot sauce!
Elara’s Tips for Perfection
- Make-Ahead Magic: You can dice your sweet potatoes and chop your onion the night before to save time in the morning. Store them in airtight containers in the fridge. You can even cook the entire hash ahead of time and gently reheat it in a skillet or microwave.
- Spice It Up (or Down): Not a fan of spice? Omit the cayenne. Love a fiery kick? Add more cayenne, a pinch of chili flakes, or a dash of your favorite hot sauce while cooking.
- Vary Your Veggies: This hash is incredibly versatile! Feel free to add other quick-cooking veggies like diced bell peppers, zucchini, or even some finely chopped kale along with the spinach.
- Get Extra Crispy: For super crispy sweet potatoes, ensure your pan is hot enough and don’t overcrowd it. A cast-iron skillet works wonders here! Resist the urge to stir constantly; let the potatoes sit undisturbed for a few minutes to develop a nice crust.
- Protein Power-Up: For an extra protein boost, crumble in some seasoned tofu scramble or add some crumbled, cooked tempeh during step 4. For ovo-vegetarians, a perfectly fried or poached egg on top is absolutely divine!