Mediterranean Sweet Potato Breakfast Hash

Roasted vegetables, chickpeas, greens, and avocado in one colorful bowl

Yield: 4 servings | Time: 20 minutes active • 45 minutes total | Estimated energy: About 405 calories per serving

INGREDIENTS

• 2 medium sweet potatoes, diced

• 1 can no-salt-added chickpeas, rinsed

• 1 red onion, cut into wedges

• 2 cups cherry tomatoes

• 2 tablespoons extra virgin olive oil

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 4 cups chopped kale

• 1 avocado, sliced

• 1/2 cup chopped parsley

• 1 lemon

• Black pepper and sea salt to taste

METHOD

1. Heat the oven to 425°F.

2. Toss sweet potato, chickpeas, onion, and tomatoes with oil and spices. Roast 25 minutes.

3. Add kale, toss, and roast 5 to 7 minutes more.

4. Finish with lemon juice, parsley, pepper, and salt to taste.

5. Divide among bowls and add avocado.

FEATURED INGREDIENT BENEFITS

Sweet potatoes provide beta carotene and fiber. Chickpeas add plant protein and fiber; kale and tomatoes broaden the range of plant pigments on the plate.

COACH WINONA’S KITCHEN NOTE

Cut the sweet potato into small, even pieces so the edges caramelize before the chickpeas become dry.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 3, from IndigoKoi Wellness, LLC. Continue the table with “Citrus Herb Salmon Quinoa Salad.”

BLOG KEYWORDS AND TAGS

Mediterranean sweet potato hash, chickpea breakfast bowl, plant strong brunch

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.