T-minus 16 days until Thanksgiving and I had to share this sweet potato and chickpea hash with all of you. I think this would be the perfect side to add to your thanksLIVING feast this year. You can always have this for a savory breakfast option, but it’s also an amazing addition to any holiday feast. Only requiring a handful of simple ingredients and about 30 minutes total. I’d be lying if I said I didn’t devour this entire batch after photographing it… I love the carbs! But to be fair this is a guilt-free side you can definitely double up on.
If you’re anything like me, than the holidays are an exciting but somewhat stressful time. I’m all for spending quality time with my family and cooking up a storm in the kitchen but when you’re the only vegan you want to make everything and share it all with the ones you love. Needless to say I plan on making about 10 different things from scratch and I’m anxious to see if I can pull it off. Next week you can expect to see a recipe roundup of my must-have Thanksgiving day recipes complete with a grocery list to make this holiday that much easier to navigate. What are some of your favorite meals to make for the holidays?
Aside from this sweet potato hash, I will most definitely be making a veggie loaf and all the pumpkin spice desserts! I’m thinking quinoa salad and a spin on the classic green bean casserole but with brussels sprouts, I am SO excited! To keep it interesting I also have a sweet pumpkin spice skillet cornbread that I’ll be sharing the recipe for next week too. Words cannot express how excited I am for all the amazing food I’ll be eating over the next two months – I live for this time of year!
Also if you’re curious about the knife pictured above, the insanely talented Tomas from @LostCutlery handmade this work of art. I had the absolute honor of receiving this in a giveaway and I am floored – who knew what a game-changer having a professional knife would be?! It has infinitely made cooking that much more enjoyable for me. No more dull, cheap knifes I would always hurt myself on. Now I have this glorious, bamboo handled, one-of-a-kind tool that’s so perfectly weighted I never in a million years knew I would actually enjoy chopping vegetables. So a huge thanks to Tomas, I’m obsessed and want to order one for every family member. Sadly he only make a few at a time and they sell out instantly, but feel free to reach out to him if you’re serious about purchasing.
I digress. Please give this recipe a try and let me know what you think about this super simple combo. I picked everything up at Kroger and spent less than $6 to make this. You can easily double up the recipe for less than $10 since the thyme was purchased in a large bundle. It’s perfect to add to all your holiday recipes though, so don’t be afraid to get creative and use it other dishes.
Sweet Potato Chickpea Hash
Prep
Cook
Total
Yield 4 servings
Ingredients
- 2 large Sweet Potatoes (about 4-5 cups)
- 1 can Simple Truth Chickpeas (15 ounces)
- 1/2 Yellow Onion, diced (1 cup)
- 1/8 cup Green Onion, diced (optional)
- 1 tbsp fresh Thyme
- Salt & Pepper, to taste
Instructions
- In a large skillet, cooked diced onion over medium heat for 4 minutes.
- Add diced sweet potatoes and cook until almost tender. About 10-12 minutes.
- Add drained and rinsed chickpeas, thyme and give it a good mix. Reduce heat to medium low.
- Cook until potatoes are fork tender and slightly crisp. Season to taste with salt and pepper.
- Serve warm topped with fresh green onion. Or if you're like me, you forget that step on accident - oops!
Courses Breakfast, Side
Cuisine Gluten-free, Vegan, Oil-free
Nutrition Facts
Serving Size 1 1/4 cups
Amount Per Serving | ||
|---|---|---|
Calories 236 | ||
% Daily Value | ||
Total Fat 2 g | 3% | |
Sodium 367 mg | 15% | |
Total Carbohydrates 48 g | 16% | |
Dietary Fiber 10 g | 40% | |
Sugars 9 g | ||
Protein 8 g | 16% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
PIN FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.
6
Hello Margaret! Do you add water in the pan for the onion and potatos or do you have just a great non stick pan that you use? I need to by a good one! By the way, the picture with you cat just made me so happy, lovely!Thank you and hope to read you soon again!
Hello! Well, if you’re not using a cast iron pan I’d recommend a ceramic pan. They’re amazing and non-stick, I usually add a little vegetable stock to help with cooking but oil is fine if that’s what you prefer to use. With cast iron, it’s well seasoned with coconut oil so it’s pretty non-stick as well since I’ve had it for many years. Hope that helps! Thanks so much <3
Love it! It turned out very tasty. My 13 months baby liked it very much. I added less thyme because of him, otherwise it will be perfect for the rest of us.
I’m so happy to hear your baby enjoyed it! Thanks for giving my recipe a try <3