Sweet Potato Chickpea Hash

This colorful hash is filled with nutritious, vitamin-filled produce. For a fast morning, prepare the hash the night before and reheat it with the spinach in the morning.
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Sweet Potato Chickpea Hash

Sweet Potato Chickpea Hash

Spinach is an excellent source of vitamins and minerals, including Vitamin A, Vitamin C, iron and calcium, all in a low-calorie package—one cup of this dark leafy green contains just 7 calories. 

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 1½ large sweet potatoes, diced
  • 2 cups canned chickpeas, drained
  • ½ small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp coconut oil, melted
  • ½ tsp ground cinnamon
  • ½ tsp sea salt 
  • ½ tsp ground black pepper
  • Pinch chile powder
  • 2 cups loosely packed baby spinach, divided


1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine sweet potato, chickpeas, onion, bell pepper, garlic, oil, cinnamon, salt, pepper and chile powder until well mixed. Spread mixture in an even layer on baking sheet. Bake until sweet potatoes are tender, 20 minutes.

3. Separate mixture into 2 portions and store in refrigerator. When ready to eat, add 1 cup spinach to 1 portion of the hash and toss together on baking sheet or skillet. Reheat in the oven or on the stovetop until just heated through.

If following our Meal Plan, refrigerate leftover roasted hash and fresh spinach separately. Combine and reheat when called for.

Nutrition Information

  • Serving Size: 1/2 of recipe
  • Calories: 464
  • Carbohydrate Content: 64 g
  • Fat Content: 18 g
  • Fiber Content: 16 g
  • Protein Content: 15 g
  • Saturated Fat Content: 12 g
  • Sodium Content: 868 mg