CHICKPEA & SWEET POTATO BREAKFAST HASH
INGREDIENTS
- 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
- 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
INSTRUCTIONS
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.
- 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.
- Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway throug
- 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 and serve with sliced avocado and creamy sriracha tahini sauce. You may also like this easy Sriracha Cashew Cheese Sauce!
Source recipes simple-veganista.com
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