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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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.
- 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,
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.
- Serving Size 1/2 of recipe
- Calories 464
- Carbohydrate Content 64 g
- Cholesterol Content 0 mg
- Fat Content 18 g
- Fiber Content 16 g
- Protein Content 15 g
- Saturated Fat Content 12 g
- Sodium Content 868 mg