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Sweet Potato & Chickpea Hash with Eggs and Avocado

Sweet Potato & Chickpea Hash with Eggs and Avocado

Give your morning a super boost with this nutritious breakfast!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Foodbodybliss


  • 1/2 onion, small dice
  • 3 large sweet potatoes, small dice
  • 1 tbsp avocado oil
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp white pepper (black pepper works, too)
  • 1/2 tsp fine Himalayan pink salt
  • 1 cup chickpeas, drained and rinsed
  • 1/2 tsp minced garlic


  • 8 cherry tomatoes, chopped
  • 1 tsp fresh cilantro, chopped

Serve with:

  • 8 large eggs
  • 1 large avocado, sliced


  1. Chop onion, sweet potatoes, cherry tomatoes, cilantro and avocado.

  2. Add avocado to a large sauté pan over medium-high heat.

  3. When oil is hot and shimmering, add onions and sweet potatoes to the pan. Sauté for 10 minutes, tossing frequently to avoid sticking. (If potatoes begin to stick, add a few tablespoons of water. Repeat as needed).

  4. After 10 minutes, add spices. Sauté for another 5 minutes.

  5. Add chickpeas and garlic and sauté another 5 minutes, or until potatoes can be pierced by a fork. Remove from heat.

  6. In a separate sauté pan, cook eggs until over easy. (Yolks should be a bit runny).

  7. Plate 1/4 of the Sweet Potato Chickpea Hash with 2 eggs and 1/4 of the avocado, cherry tomatoes and cilantro. Enjoy, and be sure to get a mixture of everything in every bite!