Living alone as a college student, I usually only need to cook enough food for myself. I also hate having to wash multiple dishes, especially since my current apartment doesn’t have a dishwasher. If I don’t clean them right away, by the end of the day I end up having a mountain of dishes piled up in the sink! So, since I absolutely love savory breakfasts, and to make it easier on myself when the time comes to clean up, I decided to make an easy one-pan sweet potato hash!
Have you tried “scrambled” chickpeas? I love them as a tasty vegan alternative to eggs. I don’t even consider them an “alternative” because they are one of my favorite foods and I basically eat them with everything! Chickpeas are just so versatile and delicious no matter how you cook them. To “scramble” the chickpeas, you simply mash half of them and add turmeric for added nutritional benefits, a rich yet subtle flavor, and that beautiful yellow color.
When frying sweet potatoes in a saucepan, it is difficult to get them tender and soft on the inside while browning them for a crispy texture. Because of this, many recipes require you to either roast or boil the potatoes first. The easiest one-pan solution to this issue is to add water and steam the potatoes right after you have browned them for a bit. This results in tender potatoes with a caramelized crispy exterior, the perfect texture for a breakfast hash!
Once everything is almost cooked through, you add kale that steams directly in the pan. Lemon and salt help to soften it and brighten the flavors of the dish. I love to get my greens in early in the morning, and kale is the perfect complement to this breakfast sweet potato hash. And did I mention that you can make this any time of day? I love eating it as a quick lunch just as much as I enjoy it for breakfast!
To top it off, drizzle a creamy avocado-lime crema over the dish. I drizzled a lot more than what is shown in the picture before I devoured it. Although I made this recipe for one, it can easily be doubled to serve 2-3 people. I hope you enjoy this dish and don’t forget to let me know if you try it!
- 1 large sweet potato
- 2 tbsp coconut oil
- ¼ cup water
- 2 cloves garlic, minced
- 1 cup cooked or canned chickpeas
- ¼ cup cilantro, chopped
- ¼ tsp turmeric
- ⅛ tsp cumin
- ⅛ tsp chili powder
- ⅛ tsp black pepper
- 1½ cups kale leaves
- 2 tsp lemon juice
- ¼ tsp sea salt
- ¼ cup full-fat coconut milk
- ½ avocado
- 2 tbsp lime juice
- 1 clove garlic
- ¼ tsp sea salt
- ¼ cup cilantro
- Blend all ingredients for avocado crema in a high speed blender and set aside.
- Peel sweet potato and chop into about one inch cubes. Heat oil in a saucepan to medium heat and add minced garlic, cilantro, and sweet potato. Cook until sweet potato is browned, about 8 minutes.
- Add ¼ cup water and cover to steam sweet potato. Cook until water is evaporated, about 6 minutes.
- Meanwhile, in a small bowl, mash about half of the chickpeas. Add turmeric to the chickpeas and mix through.
- Once water is evaporated and sweet potatoes are tender, add chickpeas to the saucepan. I like to push the sweet potatoes to one side and cook the chickpeas on the other side, so I can arrange them on top of each other when serving. Add paprika, chili powder, cumin, and black pepper to the saucepan. Toss to coat the chickpeas and sweet potatoes in the spices. Cook for another 3-5 minutes.
- Add kale to saucepan. Sprinkle sea salt and lemon juice over the kale. Cover the saucepan and steam the kale for 2 minutes.
- Remove from heat and plate sweet potato hash. Drizzle with avocado crema and enjoy!