Sweet Potato Breakfast Hash with roasted vegetables, crumbled tempeh, diced sweet potato, and crispy sunflower seeds. Roast it all on a sheet pan then drizzle with a homemade cilantro mint chimichurri sauce. You can also add avocado slices for a healthy fat + more creamy and cool texture!

This sweet potato brussels sprout hash makes for a great breakfast, brunch, or any meal of the day! It’s gluten free, vegan, Whole30, and makes for an easy meal prep option too. That’s the magic of a sheet pan meal; simple, time efficient, and minimal clean up!

For more simple vegan recipes check out these blog favorites. This 6 Ingredient Vegan Alfredo Sauce tossed is “cheesy” and delicious thanks to a cashew cream sauce made with nutritional yeast. And this Southwestern Vegan Buddha Bowl is made with a base of brown rice, corn, and sweet potato cubes + fresh and roasted veggies all tossed with a creamy cilantro lime dressing.

A baking pan is filled with sweet potato breakfast hash that's garnished with fresh avocado slices and a green chimichurri sauce. There are small bowls beside the pan with sunflower seeds, red pepper flakes, more chimichurri sauce, and greens. Two small plates are stacked with radish slices and a fork knife set on top. There's a wood spoon sitting to the side of the breakfast hash.

Ingredients

Sweet Potatoes – I used 2 – 3 large sweet potatoes for this breakfast hash. I suggest peeling them before cubing so that they’re softer after roasting.

Radishes – An underrated root vegetable packed with nutrients that adds great texture to this hash.

Tempeh – Crumbled tempeh gives a flavor and texture similar to breakfast sausage (or even crumbled bacon?!) to this vegan sweet potato hash. I usually get Lightlife brand tempeh or the one from Trader Joe’s, but try different brands to find which you prefer.

Brussels Sprouts – Roasted brussels sprouts are SO delicious, especially when properly seasoned. I love buying the shredded brussels sprouts so it makes this recipe quicker to whip up!

Olive Oil – Softens and flavors the vegetables and sweet potatoes while roasting.

Avocado – An optional add on but I highly recommend it! Avocado slices create a cool and creamy texture that pairs well with the warm hash.

Sunflower Seeds – Add a crunch to this sweet potato hash for extra texture. Feel free to sub for pumpkin seeds, roasted almonds, or maybe even pine nuts!

Garlic – Use fresh garlic for the best flavor + kick in the chimichurri sauce.

Cilantro – The fresh cilantro is a staple in traditional chimichurri sauce. Use fresh and make sure to pack it down while measuring.

Mint – Adds a cool and fresh burst of flavor to the cilantro chimichurri sauce.

Red Pepper Flakes – Add a pop of heat that isn’t overpowering.

Sweet potato breakfast hash made with roasted vegetables, sweet potato cubes, crumbled tempeh, and sunflower seeds is garnished with fresh avocado slices, a green chimichurri sauce, and parsley.

How to Make Vegan Sweet Potato Hash

To make the chimichurri, blend garlic cloves, salt and olive oil in a food processor until creamy. Add cilantro, mint and red pepper and pulse 2-3 times until herbs are rough-chopped – make sure not to over pulse!
Preheat the oven to 400F.
In a large bowl, mix together peeled & cubed sweet potato, radish, 2 tbsp of olive oil, and ¼ tsp salt and ¼ tsp black pepper.
Spread in an even layer on a large rimmed baking tray – I like to make sure the radishes are cut-side down so they can get some nice browning. Move to the oven and bake for 20 minutes at 400F.
To the same mixing bowl, add your crumbled tempeh, shaved brussels sprouts, and sunflower seeds. Coat with 1 tbsp of olive oil, ¼ tsp salt, and ¼ tsp black pepper. Stir until evenly combined.
After 20 minutes, remove the baking tray from the oven and add tempeh/brussels sprouts mixture. Stir and spread in an even layer. Bake for 15 minutes at 400F.
To serve, garnish with avocado slices, fresh cilantro leaves and freshly sliced radish. Drizzle with the chimichurri and serve immediately.

How to Cook Tempeh

To start out, if you’ve never tried tempeh … get ready! Once you taste it in this sweet potato breakfast hash you’ll be hooked. It adds a great texture and takes on the flavor of the seasoning in the hash.

When I first started to cook with tempeh it took me a while to find my preferred way of preparing it. For this breakfast hash in particular I chose to crumble it in which almost replicates the texture of crumbled breakfast sausage?! So even meat eaters fall for it!

The crumbled tempeh cooks quickly and blends right in with the roasted vegetables and sweet potatoes for this recipe. Other ways to cook it include pan frying (aka saute with some oil and spice) or bake it in cubes (also with oil and spice). No matter how you cook it, just be sure to properly season it for flavor!

A baking pan is filled with sweet potato breakfast hash that's garnished with fresh avocado slices and a green chimichurri sauce. A wood spoon sits on the pan to serve the breakfast hash. There are small bowls beside the pan with sunflower seeds, red pepper flakes, more chimichurri sauce, and greens. Two small plates are stacked with radish slices, a fork knife set, and avocado on top. There's a squeezed lemon half and tumbler of water beside the pan too.

Sheet Pan Roasted Vegetables

The key to great roasted vegetables is all in the prep work before any roasting happens:

Use a baking sheet that is large enough for everything you’re roasting. If the pan is too crowded, the veggies (or potatoes) won’t cook evenly or crisp up.

Cut the vegetables in similar sizes/shapes so that they roast evenly. If you’re not cutting in a similar size, simply time the roast out. Start with the large cuts then about halfway through the roast time, add the smaller cuts!

Use enough oil to evenly coat everything. This not only prevents sticking but also picks up seasoning and helps soften/crisp the vegetables while roasting.

High heat (like 400F) is key to a quick roast for ideal texture. A lower heat will take longer and is more likely to dry the vegetables out versus get that soft yet crisp texture that we want.

Give them a stir! Check in on the roast every 10-15 minutes and stir/shake things around so that the vegetables get moved to a new position for even roasting.

To keep clean up easy, line your baking tray with parchment paper so you have no mess on your hands after roasting your vegetables.

A close up of sweet potato breakfast hash on a baking sheet. The hash is made with roasted vegetables, sweet potatoes, tempeh, and add ins like sunflower seeds and a chimichurrri sauce. A wood spoon rests beside the breakfast hash. A nearly empty bowl from the chimichurri sauce sits beside the pan as well.

What is Chimichurri sauce?

Sauces are such an easy way to elevate a dish and this cilantro chimichurri sauce with mint is testament to that! While this sweet potato breakfast hash is perfectly delicious as is, drizzling the chimichurri overtop adds such a pop of flavor.

If you’re unfamiliar with chimichurri, it’s simply a sauce that can be used as an ingredient in recipes as well as a condiment on top. Commonly it’s green or red colored and made with a base of parsley, cilantro, oregano, garlic, olive oil, and a vinegar.

For this cilantro chimichurri I decided to shake things up by adding mint for a pop of fresh and cool flavor. Feel free to experiment though and find a chimichurri blend that works for your tastes! Maybe that means using parsley instead of cilantro or adding lemon juice instead of red pepper flakes … it’s truly up to you.

How to Store Vegan Sweet Potato Hash

As I mentioned above, this healthy sweet potato hash makes for a great easy meal or meal prep option. To store it, simply toss the hash into an airtight container and keep in the fridge for 5-7 days. I suggest reheating in a stovetop skillet or in the oven at 400F until warm with a slight crisp.

For more sweet potato inspired recipes, check out these healthy + easy options:

Sweet Potato Gratin – Layers of thin sliced sweet potatoes and buttery yukon gold are baked in a garlic and thyme infused cream. Golden and crisp potato chips top the dish off for extra flavor and crunchy texture.

Sweet Potato Gnocchi – Pillowy soft, bite sized pieces of delicious with melt-in-your-mouth texture and only 6 ingredients. Once you try this homemade sweet potato gnocchi you won’t ever go back!

And if you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST Sweet Potato Breakfast Hash 🙂