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.

vegan sweet potato hash with zucchini

 

Vegan Sweet Potato Hash Recipe

vegan sweet potato hash with zucchini

Here is your new favorite breakfast recipe!

Ingredients for Sweet Potato Hash

vegan sweet potato hash with zucchini

  • sweet potatoes
  • cooked chickpeas
  • zucchini
  • red onion
  • jalapeno
  • garlic
  • olive oil
  • dried oregano
  • ground cumin
  • smoked paprika
  • sea salt

 

How to make Vegan Sweet Potato Hash with Zucchini

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.

vegan sweet potato hash with zucchini

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.

vegan sweet potato hash with zucchini

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.

vegan sweet potato hash with zucchini

Step 10: Add the chickpeas, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.

vegan sweet potato hash with zucchini

Step 11: Add back the sweet potatoes and the salt. Stir to evenly distribute everything.

vegan sweet potato hash with zucchini

Step 12: Remove from heat and serve.

vegan sweet potato hash with zucchini

 

More tasty vegan recipes:

vegan sweet potato hash with zucchini

Sweet Potato Hash with Zucchini

This vegan Sweet Potato Hash with Zucchini is a super filling and healthy breakfast staple, that you'll want to make again and again.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4

Ingredients

  • 2 small sweet potatoes (chopped)
  • 1 cup cooked chickpeas (165 g)
  • 1-2 small zucchini (chopped)
  • 1/2 red onion (diced)
  • 1 jalapeno (sliced)
  • 2 cloves garlic (minced)
  • 3 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 3/4 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.

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