Spiced Sweet Potato & Chickpea Breakfast Hash with Tahini Drizzle

Breakfast hash shines when a single skillet browns sweet potatoes with chickpeas and warm spices like cumin, smoked paprika, and cinnamon. Wilted kale and a bright tahini-lemon drizzle add creamy contrast to this hearty vegan morning plate.

Serves 3

Estimate for one serving

• 510 cal
• 14.2g protein
• 68g carbs
• 21g fat
• 13g fiber

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Ingredients

• 1.5 lb sweet potato
• 15 oz canned chickpeas
• 1 medium red onion
• 3 cloves garlic
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp ground cinnamon
• 2 tbsp olive oil
• 3 cups kale
• 1 lemon
• 3 tbsp tahini
• 3 tbsp water
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup fresh parsley

Instructions

1. 1Peel and dice sweet potatoes into ½-inch cubes. Drain and rinse chickpeas. Thinly slice red onion and mince garlic.
2. 2Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato cubes and cook undisturbed for 5 minutes to develop color.
3. 3Add sliced onion, garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Stir and cook 8–10 minutes until potatoes are tender and onions are caramelized.
4. 4Stir in chickpeas and torn kale leaves. Cook 3 more minutes until kale wilts. Squeeze half the lemon over the hash and toss.
5. 5Whisk tahini with water, remaining lemon juice, and salt until smooth and pourable.
6. 6Divide hash among 3 bowls, drizzle generously with tahini sauce, and finish with chopped parsley. Serve immediately.