One Pan Chickpea & Sweet Potato Hash with Avocado Crema
An easy, vegan, one pan sweet potato and kale breakfast hash, topped with scrambled chickpeas and avocado-lime crema.
Ingredients
- 1 large sweet potato
- 2 tablespoon coconut oil
- ¼ cup water
- 2 cloves garlic minced
- 1 cup cooked or canned chickpeas
- ¼ cup cilantro chopped
- ¼ teaspoon turmeric
- ⅛ teaspoon cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon black pepper
- 1½ cups kale leaves
- 2 teaspoon lemon juice
- ¼ teaspoon sea salt
Avocado Crema
- ¼ cup full-fat coconut milk
- ½ avocado
- 2 tablespoon lime juice
- 1 clove garlic
- ¼ teaspoon sea salt
- ¼ cup cilantro
Instructions
- 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!
Nutrition
Serving: 1servingCalories: 494kcalCarbohydrates: 51gProtein: 12gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 9gSodium: 855mgFiber: 14gSugar: 11g
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