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Sunrise Sweet Potato & Quinoa Breakfast Hash with Spiced Chickpeas
Kickstart your day with a nutrient-packed sweet potato and quinoa breakfast hash - a clean eating delight with spiced chickpeas. Try it now!
Rise and shine with a breakfast that promises flavor, nutrition, and simplicity. Our Sunrise Sweet Potato & Quinoa Breakfast Hash with Spiced Chickpeas is a delightful blend of whole foods and vibrant spices, offering a hearty start to your day. Packed with protein-rich quinoa and fiber-filled sweet potatoes, this dish fuels your morning with sustained energy and satiety.
This unique breakfast creation breaks away from traditional morning meals, using wholesome chickpeas seasoned with a blend of cumin, coriander, and paprika for a flavorful punch without excess salt. The natural sweetness of roasted sweet potatoes pairs perfectly with the nutty quinoa and earthy spices, creating a harmonious and satisfying meal. Embrace this clean eating dish as a delicious way to meet your daily veggie intake right from breakfast!
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Kickstart your day with a nutrient-packed sweet potato and quinoa breakfast hash - a clean eating delight with spiced chickpeas. Try it now!
Ingredients
- • sweet potatoes: 2 medium, diced
- • cooked quinoa: 1 cup
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • red onion: 1 small, finely chopped
- • garlic: 2 cloves, minced
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • fresh spinach: 2 cups
- • lemon juice: 1 tablespoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh parsley: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 On a large baking sheet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and black pepper. Roast for about 15 minutes or until tender and slightly caramelized.
- 3 Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the red onion and sauté until translucent, about 3 minutes. Add the garlic and cook for another minute until fragrant.
- 4 Stir in the chickpeas, ground cumin, coriander, and smoked paprika. Cook for about 5 minutes, allowing the spices to coat the chickpeas thoroughly. Add the cooked quinoa and stir to combine.
- 5 Once the sweet potatoes are done, add them to the skillet along with the fresh spinach. Toss everything together and cook for an additional 2 minutes, just until the spinach wilts.
- 6 Finish with a squeeze of lemon juice and a sprinkle of fresh parsley before serving.
Serving Suggestions
- • Serve this breakfast hash with a side of sliced avocado or a poached egg for added richness. A dollop of Greek yogurt can also complement the spices nicely, offering a creamy contrast. To drink, pair with a refreshing citrus-infused water or a hot cup of green tea to enhance the meal's invigorating qualities.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave. For best freshness, add fresh parsley just before serving.
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