CHICKPEA & SWEET POTATO BREAKFAST HASH
1 1/2 lbs. sweet potatoes, cut into 3/4 – 1 inch cubes
1/2 large onion (chopped)
1 red bell pepper (cored and diced)
1 green bell pepper (cored and diced)
1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons olive oil
1 teaspoon garlic powder
generous pinch of mineral salt, or to taste
fresh cracked pepper, to taste
Sriracha Tahini Sauce
4 tablespoons tahini
4 tablespoons water
juice of 1/2 small lemon
pinch of mineral salt
sriracha, to taste
Start by preparing the produce and rinsing the chickpeas.
Place the onion, bell peppers, potatoes as well as the chickpeas on a rimmed baking sheet, drizzle with oil, sprinkle with garlic powder, salt and pepper and toss in the mixture to coat.
Spread in a single layer then bake at 425 F. for approximately 20 minutes, stirring halfway through bake time. Turn up the heat to 500 F., stir well and cook another approximately 15 – 20 minutes, stir again halfway through.
Make the sriracha tahini sauce and set aside.
When the potatoes are ready, remove from the oven, and let cool then enjoy with sliced avocado and creamy sauce!