If there is one thing I love to make on a weekend morning, it’s a savory vegan breakfast hash. This vegan breakfast hash uses chickpeas and sweet potatoes for a satisfying meal that can be prepared for breakfast, brunch, or even a light dinner!
Not only is this breakfast hash vegan, but it is also gluten-free and free of nuts as well. You can really get creative with this dish and play around with the flavors. I also like adding a pop of spice with cayenne pepper or a fresh sliced pepper, but this ingredient is optional. Served alongside a mocha latte, you have the perfect breakfast!
About the ingredients
- Sweet potatoes – You can use regular potatoes for this recipe but I prefer the flavor and nutritional value of sweet potatoes. And, they add a beautiful color to the meal that makes it that more appetizing to eat.
- Chickpeas – Chickpeas add a nice serving of protein to the meal where ordinary breakfast hash contains meat.
- Zucchini – Zucchini is a nice way to bulk up a vegan meal without changing up the flavor too much. I love that zucchini is so affordable, as well. When you’re not busy spiralizing your noodles, try chopping up your zucchini into a breakfast hash!
- Onion (Red or sweet) – Red onion is my onion of choice, but you can use sweet or white onion as well.
- Green pepper – Use a spicy green chile for a whole new level of flavor in this meal. If you don’t like spicy food, use a small bell pepper instead. The flavor will still be there, as well as the satisfying crunch.
- Garlic – I might be a garlic addict. This recipe calls for 3 cloves of garlic but you can scale up or down depending on your preference.
- Olive oil – You may use coconut oil instead of olive oil if you prefer. Keep in mind the flavor will change with this substitution.
- Spices and salt – I love playing around with different spices. Smoked paprika adds a level of smoky flavor that is difficult to get with other spices. Cumin also contributes to a smoky flavor while oregano helps to balance it out. Experiment with different spices and use your favorite. This recipe is versatile and can adapt to many flavors.
Why you’ll love this vegan breakfast hash recipe
- This recipe is incredibly easy to make. Most of the prep work involves chopping, but once that’s done, the rest of the process is a breeze.
- This vegan breakfast hash recipe is a healthier alternative to other hash recipes with meat.
- You can change up the spices to keep this meal interesting every time you make it. Try adding basil and rosemary sometime, or really mix it up with a pinch of saffron.
- This is a great recipe for vegan meal prep. You can keep it stored in an airtight container in the fridge for several days of meals. It also reheats very well.
Recipe FAQ, Substitutions and Variations
- What should I garnish this vegan breakfast hash with? – You can garnish this hash with vegan sour cream, ketchup, nutritional yeast, or fresh herbs. It’s very versatile and compliments many different flavors.
- What can I use instead of chickpeas? – You can use your favorite vegan bacon alternative as the protein for this recipe.
- What other veggies can I add to this recipe? – This recipe works really well with fresh spinach added to the end of cooking this dish. Kale also compliments sweet potatoes very well. I’ve also made this recipe with red bell peppers and it was a great addition. Feel free to experiment with what you like!
- Can I use regular paprika instead of smoked paprika? – Smoked paprika is much more flavorful than regular paprika. You can use regular, but the flavor will not be as pronounced.
Leave a comment if you make this recipe and what variations you used. It’s one of my favorite breakfast meals and I love how simple it is to whip up. The entire family loves it and it never lasts long in the fridge!
Easy Vegan Breakfast Hash Recipe (With Sweet Potatoes)
- 2 small sweet potatoes
- 1 cup chickpeas canned, drained
- ½ onion chopped
- 1 zucchini
- 3 cloves fresh garlic minced
- 1 green chile pepper or small bell pepper
- 3 tbsp olive oil
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp paprika smoked
- ½ tsp salt add to taste
- ½ tsp black pepper
- Wash and scrub the sweet potatoes and use a knife to remove any soft spots or thickened areas of skin. Chop into half-inch cubes. Leave peel on.
- Wash zucchini and cut into half-inch cubes.
- Dice onion and peel and mince fresh garlic.
- Slice and dice green pepper with seeds removed.
- In a cast iron skillet or heavy bottomed pan, heat the olive oil over medium heat.
- Once pan is hot, add the sweet potatoes and cook for 13 minutes or until beginning to soften, turning occasionally to prevent burning edges. Then, transfer to bowl.
- Add one more tbsp of oil to the pan to prepare the remaining veggies.
- Return pan to medium heat, adding onion, garlic, and green pepper. Cook for 5-7 minutes, stirring 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. Serve hot.