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Roasted Sweet Potato Hash
Try this easy breakfast-for-dinner idea the next time you need a super easy and nutritious family dinner.
Course Dinner
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 377kcal
Author Amy Palanjian
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 1 medium onion, peeled and diced (about 1 cup)
- 14.5 ounce can chickpeas (rinsed and drained)
- 3 tablespoons olive oil
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
Optional Toppings
- 1 avocado, diced
- 4-8 hard-cooked or fried eggs
- 1/2 cup sour cream or plain yogurt
- 1/2 cup pureed salsa
Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
Add the sweet potato, onion, chickpeas, oil, cumin, chili powder, and salt to a bowl. Toss to coat well.
Spread out into an even layer on a baking pan. Bake for 24-28 minutes or until the vegetables are soft.
Stir together the sour cream or yogurt and salsa.
Serve the roasted veggies with the eggs, avocado, and the salsa sauce.
- Store leftovers in an airtight container for 3-5 days in the fridge. Heat through to serve.
- Top with optional toppings according to how you like it.
- Poke the sweet potato with a fork to make sure it's done—it should be very soft.
- Add hot sauce, fresh cilantro, green onions, or any other flavor boosters to your own portion.
Calories: 377kcal | Carbohydrates: 54g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 663mg | Potassium: 757mg | Fiber: 12g | Sugar: 11g | Vitamin A: 16227IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg