Healthy and nutritious, this sheet pan sweet potato breakfast hash with chickpeas is a great way to start the day!


1 1/2 lbs. sweet potatoes, cut into 3/4 – 1 inch cubes
1/2 large onion, chopped
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
1 – 2 tablespoons olive oil
1 teaspoon garlic powder
generous pinch of mineral salt, or to taste
fresh cracked pepper, to taste

Sriracha Tahini Sauce

4 tablespoons tahini
4 tablespoons water
juice of 1/2 small lemon
pinch of mineral salt
sriracha, to taste


Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.

Assemble: Place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, toss well to coat. Arrange the sweet potato mixture in a single layer.

Roast 1: Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through.

Roast 2: Turn heat up to 500 degrees F., stir a second time and continue baking for another 20 minutes, stirring halfway through. Let cool a few minutes.

Dressing: While the breakfast hash is roasting, whisk together the tahini, water, lemon, salt, and sriracha in a small bowl. Let rest for flavors to develop. Taste for flavor before serving.

Serve: Place in individual bowls and serve with sliced avocado and creamy sriracha tahini sauce. Season with salt + pepper to taste. You may also like this easy Sriracha Cashew Cheese Sauce!


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