Sweet Potato Breakfast Hash with roasted vegetables, crumbled tempeh, diced sweet potato, and crisp sunflower seeds. Roast it all on a sheet pan then drizzle with a homemade cilantro mint chimichurri sauce.
Ingredients
Sweet Potato Breakfast Hash
- 5 cups sweet potatoes peeled & cubed (2-3 large sweet potatoes)
- 2 cups radishes quartered (~14-16 large radishes)
- 1 8oz package of tempeh crumbled
- 3 cups shaved brussels sprouts ~5 oz
- 3 tbsp olive oil divided
- ½ tsp salt divided
- ½ tsp freshly ground black pepper divided
- 2 avocados peeled & sliced
- ¼ cup raw sunflower seeds
- optional: fresh cilantro and sliced radish for garnish
Cilantro Mint Chimichurri
- 2 ea garlic cloves peeled
- 1 tsp salt
- ⅓ cup olive oil
- 1 ½ cups fresh cilantro leaves packed (~2-3 bunches)
- ½ cup fresh mint leaves packed (~2-3 packs of mint)
- 1 tsp crushed red pepper flakes
Instructions
- To make the chimichurri, blend garlic, 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 and line a rimmed baking tray with parchment paper.
- 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, and 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. Stir and spread in an even layer. Bake for 15 minutes at 400F.
- To serve, top with avocado slices, and optional cilantro leaves and freshly sliced radish. Drizzle with chimichurri and serve immediately.
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