This roasted sweet potato hash is a filling vegetarian meal packed with veggies and protein from both the chickpeas and the delicious fried eggs on top!
Prep Time20mins
Cook Time45mins
Total Time1hr5mins
Course: Main Course
Cuisine: American
Keyword: sweet potatoes
Servings: 6servings
Calories: 317kcal
Author: Liv
Ingredients
Baking Sheet #1
1 1/2lbssweet potatoes(about 2 medium), rinsed and dried
1/2lbother root vegetables (carrots, parsnips, rutabaga etc.), rinsed and dried
1 medium red onion
1Tbsp. avocado oil
1tsp.each black pepper and salt
Baking Sheet #2
2lbscruciferous vegetables (whole or shaved Brussels sprouts, cauliflower, broccoli) and/or mushrooms,rinsed and dried
15oz.can chickpeas,rinsed, drained, and dried
1Tbsp.avocado oil
1/2tsp.each black pepper and salt
Toppings
6eggs
2Tbsp. avocado oil
Crumbled goat cheese, avocado, salsa or salsa verde
Instructions
Baking Sheet #1
Preheat oven to 425 degrees. Line large rimmed baking sheet with parchment paper. Dice sweet potatoes and other root vegetables into 1/4 inch cubes and chop onion. Add vegetables to baking sheet, drizzle with oil, and sprinkle with salt and pepper. Place baking sheet on top oven rack and set timer for 40 minutes.
Baking Sheet #2
While the first baking sheet is in the oven, line second large rimmed baking sheet with parchment paper. Cut whole Brussels sprouts in half and chop broccoli/cauliflower, if using, into medium florets. Slice mushrooms. Add vegetables and chickpeas to baking sheet, drizzle with oil, and sprinkle with salt and pepper.
When 20 minutes remain on the first timer, place baking sheet #2 on the bottom oven rack for the final 20 minutes of cooking time.
When timer ends, test vegetables to make sure they're almost soft enough and then turn broiler on for 2-3 additional minutes to crisp.
Fried Eggs & Toppings
Heat medium or large skillet over medium heat. Once skillet is hot enough that a drop of water sizzles, add oil. Cook up to 2-3 eggs one at a time, leaving enough space between them so they don't touch. For sunny-side up eggs, cook for 2-3 minutes, until yolk is just set. (I often break the yolk right away).
Serve plates or bowls of roasted veggies with 1-2 fried eggs on top, as well as a sprinkle of goat cheese, avocado slices, hot sauce, salsa or salsa verde, etc.
Notes
The roasted veggies taste great as leftovers, although I recommend cooking eggs fresh each time you enjoy the leftovers.