Chickpea & Sweet Potato Breakfast Hash

Looking for a breakfast that’s both bold and nourishing? This Chickpea & Sweet Potato Breakfast Hash is absolutely dreamy—loaded with color, crunch, and just the right hint of spice. Each bite is a glorious mix of crispy sweet potato cubes, crispy-edged chickpeas, and tender veggies, all tossed together in one pan.

What makes this hash a total must-try? It comes together quickly, uses only wholesome plant-based ingredients, and fills you up for hours. Whether you need a weekend brunch stunner or a make-ahead breakfast for busy weekdays, this dish has you covered.

Inspired by sunny Mediterranean flavors and my own craving for hearty, veggie-packed mornings, this recipe has fast become a staple in my kitchen. It’s easy, customizable, and perfect for sharing with family or friends!

Why You'll Love This Recipe

• Hearty, protein-rich, and plant-based—keeps you full all morning
• Incredibly easy, one-pan recipe with minimal cleanup
• Naturally vegan and gluten-free—suits nearly every diet
• Bursting with bold, savory flavors and vibrant veggies

Key Ingredients for Chickpea & Sweet Potato Breakfast Hash

See recipe card below for full list of measurements, ingredients, and instructions.

Sweet Potatoes

Sweet potatoes are the star of this hash, giving it natural sweetness and a beautiful, golden color. Cut them into small 1/2-inch cubes for even cooking and those irresistible caramelized edges. You can use orange, white, or even purple sweet potatoes—just make sure they’re firm and free of blemishes. If you’re out of sweet potatoes, Yukon gold or red potatoes will also work, but expect a milder, less sweet flavor.

Chickpeas

Chickpeas add protein, fiber, and a pop of nuttiness to this breakfast. I love using canned chickpeas for convenience—just drain and rinse them thoroughly. If you have cooked-from-scratch chickpeas, even better! For a crispier bite, pat them dry before adding to the pan. If needed, white beans or black beans can stand in, but the flavor and texture will differ.

Red Bell Pepper

A fresh red bell pepper lends crunch and a hint of sweetness, making every forkful more colorful and balanced. Choose a pepper that feels heavy and has a glossy skin. Orange or yellow bell peppers are great color swaps and add a similar taste.

Red Onion

Red onion brings sharpness and a touch of spice, mellowing out as it cooks to meld with the rest of the hash. Slice it thinly or dice it, depending on your texture preference. Yellow or sweet onions make fine substitutes, though red onions add a pop of color.

Spinach

A few handfuls of fresh spinach wilt into the hash at the end, boosting nutrition and adding lush green flecks. Baby spinach works best, but you can use chopped kale or Swiss chard if you like a heartier green. If using tougher greens, sauté a minute longer to soften.

Instructions for Chickpea & Sweet Potato Breakfast Hash

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Veggies

Dice the sweet potatoes into 1/2-inch cubes, chop the bell pepper, onion, and spinach, and mince the garlic so everything's ready to go. This helps the cooking process go smoothly and keeps the hash texture balanced.

Start the Sauté

Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and turn golden brown. If they’re browning too fast, lower the heat slightly and cover the pan for a few minutes to steam.

Add Aromatics and Chickpeas

Stir in the red onion, bell pepper, and garlic. Cook for 5-6 minutes, stirring frequently, until the onion is translucent and the peppers are tender. Add the chickpeas, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Cook for 6-8 minutes more, letting the chickpeas get slightly crispy and the spices become fragrant.

Wilt the Greens & Finish

Add the chopped spinach to the pan and stir until wilted, about 1-2 minutes. For a fresh finish, drizzle the lemon juice over the hash and taste, adjusting seasoning as needed.

Garnish & Serve

Remove from heat. Sprinkle over the chopped parsley or cilantro, and top with sliced avocado if you like. Serve the hash warm, either straight from the skillet or portioned onto plates.

Recipe Variations

Sunny-Side Up Twist

Top your warm hash with a fried or poached egg for extra richness and a beautiful runny yolk that mixes right into the veggies—amazing for brunch!

Give It a Kick

Love things spicy? Add diced jalapeño or a dash of your favorite hot sauce at the end. You can also swap smoked paprika for hot paprika or add more red pepper flakes.

Veggie-Loaded Version

Mix in whatever produce you have on hand—zucchini, cherry tomatoes, or mushrooms all taste great here. Just add firmer veggies with the sweet potatoes, and softer ones toward the end.

Make It Mexican-Inspired

Use black beans instead of chickpeas. Add a sprinkle of cumin, coriander, and a squeeze of lime, then top with salsa and a dollop of guacamole.

Gluten-Free and Oil-Free

Skip the oil and sauté the veggies in a splash of vegetable broth for an oil-free, extra-light version. This hash is naturally gluten-free already!

Serving Suggestions

Serve your Chickpea & Sweet Potato Breakfast Hash with toasted sourdough or a warmed pita for a hearty meal. Add a dollop of plain yogurt, a good squeeze of lemon, and a sprinkle of fresh herbs or microgreens. For a more filling brunch, pair with avocado slices and a simple fruit salad on the side.

Storage and Reheating

Leftover hash can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in a skillet over medium heat for the best texture, or microwave for 1-2 minutes until hot. The hash also freezes well for up to 2 months—just thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Chickpea & Sweet Potato Breakfast Hash (FAQ)

Q: Can I make this hash ahead of time for meal prep?
A: Absolutely! This recipe keeps well in the fridge and reheats beautifully, making it perfect for meal-prepping healthy breakfasts or lunches.

Q: What can I substitute for chickpeas if I don’t have any?
A: White beans, black beans, or even lentils work well in place of chickpeas—each brings its own flavor and texture twist.

Q: Is this recipe freezer-friendly?
A: Yes! Let the hash cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Ready for the most satisfying, vibrant, and easy breakfast yet? This Chickpea & Sweet Potato Breakfast Hash is a total game-changer. I hope it becomes your new morning favorite! If you try it, leave a comment or rating—I’d love to know how it turned out for you!