This vegan Sweet Potato Hash with Zucchini is a super filling and healthy breakfast staple, that you'll want to make again and again.
Course Breakfast
Cuisine American
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 4
Author Mira M.
Ingredients
2smallsweet potatoes(chopped)
1cupcooked chickpeas(165 g)
1-2small zucchini(chopped)
1/2red onion(diced)
1jalapeno(sliced)
2clovesgarlic(minced)
3tbspolive oil
1/2tspdried oregano
1/2tspground cumin
1/2tspsmoked paprika
3/4tspsea 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.