This vibrant Sweet Potato Hash transforms simple vegetables into a colorful, nutrient-packed meal that’s perfect for breakfast, lunch, or dinner. Tender sweet potatoes mingle with crispy Brussels sprouts, peppery radishes, and bell peppers, all seasoned with warming spices like cumin and smoked paprika. Choose between protein-rich tempeh or chickpeas to make it your own. The crowning glory is a creamy, smoky chipotle aioli that adds richness and heat. Fresh cilantro provides the perfect finishing touch to this colorful, satisfying dish.

Hash Ingredients:

3 sweet potatoes, peeled and diced

6 Brussels sprouts, chopped

1 bunch radishes, quartered

1 green bell pepper, diced

1 8-ounce package tempeh, diced, or 1 15-ounce can salt-free chickpeas, rinsed and drained

2 lemons, juiced

2 teaspoons ground cumin

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons smoked paprika

2 teaspoons dried oregano

black pepper, to taste

Chipotle Aioli

½ cup almonds

½ cup soy milk

1 tablespoon minced garlic

1–2 teaspoons chipotle powder

1 lemon, juiced

¼ cup water, or as needed

To Serve

Chipotle Aioli

fresh chopped cilantro

1. Preheat the oven to 425°F.

2. Add all of the hash ingredients to a large mixing bowl. Mix well to coat evenly and spread in a single layer on two parchment-lined baking sheets.

3. Bake for 25–30 minutes or until slightly browned and tender.

4. While the hash is in the oven, prepare the Chipotle Aioli by adding the ingredients to a high-speed blender. Blend until smooth, adding only as much water as you need to reach your desired consistency.

5. To serve, drizzle the Chipotle Aioli on top and sprinkle on the cilantro.