Name: Chickpea & Sweet Potato Breakfast Hash
Prep time: PT15MIN
Cook time: PT30MIN
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups); 1 (15 oz) can chickpeas, drained and rinsed; 1 medium red bell pepper, diced; 1 small red onion, diced; 2 cups baby spinach, roughly chopped; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp crushed red pepper flakes (optional); 1/2 tsp sea salt, more to taste; 1/4 tsp black pepper; 1 tbsp fresh lemon juice; 2 tbsp chopped fresh parsley or cilantro (for garnish); 1 avocado, sliced (for serving, optional)

Instructions

1
Dice sweet potatoes, bell pepper, onion, and chop the spinach. Mince garlic.
2
Heat olive oil in a large skillet over medium heat. Add sweet potatoes and sauté for 8-10 minutes until just tender.
3
Add red onion, red bell pepper, and garlic to the skillet. Cook 5-6 minutes, stirring, until softened.
4
Stir in chickpeas, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Cook 6-8 minutes, letting the chickpeas get golden.
5
Add spinach and cook, stirring, just until wilted (1-2 minutes). Drizzle with lemon juice and taste for seasoning.
6
Remove from heat, garnish with fresh herbs and sliced avocado. Serve hot and enjoy!

Chickpea & Sweet Potato Breakfast Hash

Chickpea & Sweet Potato Breakfast Hash

Ingredients

Instructions

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