Step 1

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.

Step 2

Place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, toss well to coat. Arrange the sweet potato mixture in a single layer.

Step 3

Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through.

Step 4

Turn heat up to 500 degrees F., stir a second time and continue baking for another 20 minutes, stirring halfway through. Let cool a few minutes.

Step 5

While the breakfast hash is roasting, whisk together the tahini, water, lemon, salt, and sriracha in a small bowl. Let rest for flavors to develop. Taste for flavor before serving.

Step 6

Place in individual bowls and serve with sliced avocado and creamy sriracha tahini sauce. Season with salt + pepper to taste. You may also like this easy Sriracha Cashew Cheese Sauce!

Step 7

Serves 3

Step 8

Leftovers can be stored in the refrigerator for up to 4 – 5 days.