Description
A hearty, plant-based vegan brunch hash made with chickpeas, roasted sweet potatoes, bell peppers, and greens. Perfect for weekend breakfasts or meal prep.
Ingredients
1 tablespoon olive oil
1 can (15 oz) chickpeas, drained and rinsed
2 cups diced sweet potatoes (pre-roasted or steamed)
1/2 red bell pepper, chopped
1/2 red onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Pinch of red pepper flakes (optional)
Salt and pepper to taste
1 cup spinach or kale, chopped
Fresh parsley or cilantro, for garnish
1 avocado, sliced (optional)
Instructions
Heat olive oil in a skillet over medium heat.
Add chopped onions and bell peppers. Sauté for 3–4 minutes.
Add garlic, smoked paprika, cumin, and red pepper flakes. Stir for 1 minute.
Add sweet potatoes and chickpeas. Season with salt and pepper to taste.
Press the hash into the skillet to crisp, cooking for 5–7 minutes.
Add spinach or kale and sauté until just wilted.
Garnish with fresh parsley and avocado slices before serving.
Notes
Works great as a make-ahead brunch item.
Customize with seasonal vegetables such as zucchini or pumpkin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Calories: 260
- Fat: 9g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: vegan brunch, chickpea hash, plant-based breakfast, gluten-free brunch