Sweet Potato Hash with Zucchini (vegan) | The Green Loot

Sweet Potato Hash with Zucchini (vegan)

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

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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
Course: Breakfast
Cuisine: American
Servings: 4
Author: Mira M.

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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