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Air-Fried Sweet Potato and Chickpea Breakfast Hash with Mango Salsa
Kickstart your day with this air-fried sweet potato and chickpea hash, topped with zesty mango salsa for a vibrant, nutrient-packed breakfast win!
Start your morning with a burst of flavor and nutrition with this unique Air-Fried Sweet Potato and Chickpea Breakfast Hash. Packed with vibrant colors and wholesome ingredients, this breakfast dish not only satisfies your taste buds but also fuels your body for the day ahead. The combination of sweet potatoes and chickpeas provides a hearty base rich in fiber and protein, while the mango salsa adds a refreshing twist, making it a delightful blend of sweet, savory, and tangy flavors.
What makes this breakfast hash a standout is its use of the air fryer, ensuring that you get the perfect crisp on your sweet potatoes and chickpeas without the need for excessive oil. This method preserves the nutrients in the ingredients, keeping the meal light yet filling. Whether you're looking for a quick weekday breakfast or a lazy weekend brunch, this recipe will quickly become a go-to favorite for its simplicity and health benefits.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mexican
Kickstart your day with this air-fried sweet potato and chickpea hash, topped with zesty mango salsa for a vibrant, nutrient-packed breakfast win!
Ingredients
- • Sweet potatoes: 2 medium, peeled and diced
- • Canned chickpeas: 1 can (15 oz), drained and rinsed
- • Olive oil: 1 tablespoon
- • Smoked paprika: 1 teaspoon
- • Ground cumin: 1 teaspoon
- • Salt: 1/2 teaspoon
- • Black pepper: 1/4 teaspoon
- • Ripe mango: 1, peeled and diced
- • Red onion: 1/4 cup, finely chopped
- • Lime juice: 2 tablespoons
- • Fresh cilantro: 2 tablespoons, chopped
- • Avocado: 1, sliced for serving
Instructions
- 1 Preheat your air fryer to 400°F (200°C).
- 2 In a large bowl, toss the diced sweet potatoes and chickpeas with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated.
- 3 Spread the sweet potato and chickpea mixture in a single layer in the air fryer basket. Cook for 15-20 minutes, shaking the basket halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
- 4 While the hash is cooking, prepare the mango salsa by combining diced mango, red onion, lime juice, and cilantro in a small bowl. Mix well and set aside.
- 5 Once the sweet potato and chickpea hash is done, divide it among four plates. Top each serving with mango salsa and sliced avocado. Serve immediately for a fresh and nutritious breakfast.
Serving Suggestions
- • This air-fried breakfast hash pairs beautifully with a side of whole-grain toast or a light mixed greens salad to add an extra dose of fiber to your meal. For added protein, consider serving it with a poached egg on top, allowing the yolk to blend with the flavors of the hash. Complement your breakfast with a refreshing beverage like a green smoothie or freshly squeezed orange juice to invigorate your senses and provide an extra boost of vitamins.
Storage Tips
Store any leftover hash in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the air fryer at 350°F (175°C) for 5-7 minutes to maintain crispness. The mango salsa is best enjoyed fresh, but it can be stored separately in the fridge for up to 2 days.
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