Sweet Potato and Chickpea Hash

If you’re searching for a hearty, healthy dish that’s as visually stunning as it is delicious, look no further than this Sweet Potato and Chickpea Hash. Packed with roasted sweet potatoes, protein-rich chickpeas, fresh arugula, and a medley of bold spices like paprika, cumin, and turmeric, this dish strikes the perfect balance between nutrition and flavor. Whether you’re preparing it as a quick vegetarian dinner, a gluten-free meal, or a vibrant brunch centerpiece, this recipe has all the versatility you need.

This sweet potato hash recipe starts with sweet potatoes roasted to perfection and seasoned with paprika, salt, and black pepper. The roasting process amplifies their inherent sweetness and creates a slightly crispy exterior, making them a fantastic foundation for the dish. Dishes featuring roasted sweet potatoes and chickpeas are perfect for those who appreciate one-pan meals that are simple to make but loaded with flavor nutrition.

Alongside the sweet potatoes, this recipe includes hearty chickpeas, a great source of plant-based protein. The chickpeas are sautéed with a mix of Mediterranean-inspired spices such as ground cumin, turmeric, and red pepper flakes, adding layers of earthy, warm flavors. Turmeric not only enhances the taste but also offers a boost of antioxidants, making this healthy sweet potato recipe both flavorful and wholesome nourishing.

Fresh arugula is tossed into the skillet toward the end of cooking, bringing a peppery, slightly bitter contrast to the sweet and smoky flavors of the roasted sweet potatoes and spiced chickpeas. The arugula also adds a vibrant pop of green, making this dish a feast for the eyes and the palate. A squeeze of fresh lemon juice ties the dish together, adding brightness and a zesty finish.

This sweet potato and chickpea skillet is incredibly versatile. It can be served as a main course for lunch or dinner or even as a sweet potato breakfast hash. For serving, garnish the hash with freshly chopped parsley and a dollop of plain yogurt. The yogurt’s creamy tang perfectly complements the spices and balances the natural sweetness of the dish. If you’re hosting a weekend brunch, this dish is an excellent addition to the table—it’s gluten-free, vegetarian, and easy to customize to suit different tastes.

This delicious sweet potato recipe is also a quick vegetarian dinner idea that can be prepared in under an hour. It’s a one-pan recipe that minimizes cleanup while maximizing flavor. This dish will surely impress whether you’re cooking for yourself, your family, or a crowd. Its healthy sweet potato dinner profile is ideal for those seeking high-protein vegetarian recipes or plant-based meal ideas.

Try this sweet potato hash with yogurt for your next meal, and enjoy the perfect combination of roasted sweet potatoes, spiced chickpeas, and fresh greens. The vibrant flavors and wholesome ingredients will have you coming back for more. Plus, with its easy preparation and visually stunning presentation, it’s guaranteed to become a new favorite in your recipe rotation.

Sweet Potato and Chickpea Hash

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This Sweet Potato and Chickpea Hash is a flavorful, nutrient-packed dish featuring roasted sweet potatoes, spiced chickpeas, and fresh arugula. Topped with creamy yogurt and fresh parsley, it’s perfect for a healthy dinner, brunch, or meal prep.

Ingredients

• 2 large sweet potatoes, peeled and diced

• 15 ounces chickpeas, drained and rinsed

• 1 medium red bell pepper, diced

• 1 medium red onion, diced

• 1 stalk of celery, diced

• 3 cloves of garlic, minced

• 2 cups fresh arugula

• 2 tablespoons extra virgin olive oil

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/4 teaspoon red pepper flakes

• 1 tablespoon lemon juice, freshly squeezed

• to taste, salt and ground black pepper

• for serving, plain yogurt

• for garnish, freshly chopped parsley

Directions

• Prepare the Sweet Potatoes:
  Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of extra virgin olive oil, paprika, salt, and ground black pepper. Spread them on a baking sheet in a single layer and roast for 20 minutes.
• Cook the Vegetables:
  While the sweet potatoes are roasting, heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the onion, bell pepper, and celery. Cook for 3-4 minutes. Stir in the garlic and cook for another 2-3 minutes until fragrant.
• Season the Hash:
  Add the chickpeas to the skillet. Sprinkle the cumin, turmeric, and red pepper flakes over the mixture, and toss everything together to coat evenly. Season with additional salt and black pepper to taste. Cook for 3-4 minutes until the chickpeas are heated through.
• Add Arugula and Sweet Potatoes:
  Add the roasted sweet potatoes and toss in the arugula. Cook for 1-2 minutes until the arugula wilts slightly. Stir in the lemon juice. Taste and adjust seasonings if needed.
• Garnish and Serve:
  Transfer the hash to a serving bowl. Garnish with fresh parsley and serve with a dollop of yogurt. Serve immediately!