This vegan Sweet Potato Hash with Zucchini is a super filling and healthy breakfast staple, that you’ll want to make again and again. Gluten-free, nut-free and soy-free.
Table of Contents
Ingredients
- sweet potatoes
- cooked chickpeas
- zucchini
- red onion
- jalapeno
- garlic
- olive oil
- dried oregano
- ground cumin
- smoked paprika
- sea salt
How to Make
Step 1: Wash and gently scrub the sweet potatoes and use a knife to remove any soft spots or thickened areas of skin. Chop into ½”- ¾”/12-18mm cubes. (You can peel the potatoes too, if you prefer.)
Step 2: Wash zucchini and cut into similar sized cubes.
Step 3: Peel and mince the garlic and dice the onion.
Step 4: Cut off the stem of the jalapeno and slice in half lengthwise. For less spice, remove some of the seeds. Thinly slice the halves crosswise.
Step 5: In a large cast iron skillet or heavy bottomed pan, heat the olive oil over medium.
Step 6: Once hot, add the chopped sweet potatoes. Cook for 12-15 minutes, stirring occasionally to turn the cubes and prevent burning. Cook until beginning to soften and the sides are lightly browned.
Step 7: Remove from the pan into a bowl. If you are worried about the sweet potato cooking all the way through, cover the bowl with a lid or a plate to keep the heat in while preparing the rest of the vegetables.
Step 8: There should till be a bit of oil in the pan. If not add, 1 tbsp/15ml olive oil.
Step 9: Return pan to medium heat, adding onion, garlic, and jalapeno. Cook for 5-7 minutes, stirring frequently, until onion is starting to brown and soften.
Step 10: Add the chickpeas, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.
Step 11: Add back the sweet potatoes and the salt. Stir to evenly distribute everything.
Step 12: Remove from heat and serve.
More savory vegan breakfasts:
Tofu Scramble
Avocado White Bean Toast
Related vegan recipe roundups:
breakfasts, sweet potato, meal prep, macro-friendly
Sweet Potato Hash with Zucchini
Ingredients
- 2 small sweet potatoes (chopped)
- 1 cup cooked chickpeas (165 g)
- 1-2 small zucchini (chopped)
- ½ red onion (diced)
- 1 jalapeno (sliced)
- 2 cloves garlic (minced)
- 3 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¾ tsp sea salt
Instructions
- Wash and gently scrub the sweet potatoes and use a knife to remove any soft spots orthickened areas of skin. Chop into ½”- ¾”/12-18mm cubes.*
- Wash zucchini and cut into similar sized cubes.
- Peel and mince the garlic and dice the onion.
- Cut off the stem of the jalapeno and slice in half lengthwise. For less spice, remove some of the seeds. Thinly slice the halves crosswise.
- In a large cast iron skillet or heavy bottomed pan, heat the olive oil over medium.
- Once hot, add the chopped sweet potatoes. Cook for 12-15 minutes, stirring occasionally to turn the cubes and prevent burning. Cook until beginning to soften and the sides are lightly browned.
- Remove from the pan into a bowl. If you are worried about the sweet potato cooking all the waythrough, cover the bowl with a lid or a plate to keep the heat in while preparing the rest of the vegetables.
- There should till be a bit of oil in the pan. If not add, 1 tbsp/15ml olive oil.
- Return pan to medium heat, adding onion, garlic, and jalapeno. Cook for 5-7 minutes, stirring frequently, until onion is starting to brown and soften.
- Add the chickpeas, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.
- Add back the sweet potatoes and the salt. Stir to evenly distribute everything.
- Remove from heat and serve.