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Sweet Potato Hash Bowl with Cilantro Pesto

October 7, 2018 by Emily Brees 6 Comments - This post may contain affiliate links.

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A veggie packed Sweet Potato Hash Bowl that can be breakfast, lunch or dinner. This recipe was created from my favorite breakfast at Tourist Home in Flagstaff. Roasted sweet potatoes, beets and avocado are tossed with a Cilantro Pesto made with lime and pistachios. Served with scrambled eggs or chickpeas for the ultimate healthy bowl of delicious!

Sweet Potato Hash Bowl with Cilantro Pesto

Every place I have lived, I discover an amazing breakfast hash bowl. A hash bowl so delicious that it gets me out of bed early on the weekends for breakfast! When I lived in PA, it was this Quinoa Breakfast Hash. Now living in Flagstaff, I consistently order the hash bowl at Tourist Home and one of their delicious pastries too, of course!

Making this Sweet Potato Hash Bowl at home is super easy. It’s a favorite for breakfast, lunch or dinner. The caramelized flavors of roasted sweet potatoes, beets and creamy avocado topped with eggs and a cilantro sauce that highlights all the flavors in this dish. Plus it’s easily converted to a vegan meal if you use chickpeas instead of scrambled eggs.

The cilantro pesto is a blend of pistachios, lime, and cilantro which creates a smooth, tangy sauce for the veggies. Lime juice always pairs well with beets. I use it in this Coconut Lime Dressing for another one of my favorite beet and chickpea salads. The cilantro pesto keeps for at least a week in the fridge and can be tossed with almost any vegetable.

Steps for making Veggie Hash Bowls with Cilantro Pesto:

Step by Step photos for how to make a Sweet Potato Hash Bowl with Cilantro Pesto

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This healthy bowl is sweet, earthy, citrus-y and just plain hard to stop eating!

Enjoy eating healthy

5 from 3 votes
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Sweet Potato Hash Bowl with Cilantro Pesto
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A veggie packed Sweet Potato Hash Bowl that can be breakfast, lunch or dinner. This recipe was created from my favorite breakfast at Tourist Home in Flagstaff. Roasted sweet potatoes, beets and avocado are tossed with a Cilantro Pesto made with lime and pistachios. Served with scrambled eggs or chickpeas for the ultimate healthy bowl of delicious!

Course: Breakfast, Buddha Bowl, dinner, Hash Bowl, Lunch, Vegetarian
Cuisine: American
Keyword: beets, breakfast hash, buddha bowl
Servings: 4
Calories: 568 kcal
Author: OatandSesame
Ingredients
  • 4 cups sweet potato, peeled and diced
  • 4 cup red beets, peeled and diced
  • 1 tsp Kosher salt
  • 2 Tbsp olive oil
  • 4 eggs, cooked to your preference
  • 1 15 oz can garbanzo beans, drained and rinsed (optional instead of eggs)
  • 2 large avocados
Cilantro Pistachio Pesto
  • 1/4 cup pistachios (other nuts, such as cashews, can be used)
  • 1.5 cups cilantro, packed (leaves and stems)
  • 1/3 cup olive oil
  • juice of 1/2 of a lime
  • 1-3 Tbsp water
  • 1/4 tsp Kosher salt
Instructions
  1. Heat oven to 400F.

  2. Each in separate bowls, toss diced beets, sweet potatoes and chickpeas (if using) with 1 Tbsp olive oil and a couple generous pinches of kosher salt.

  3. Roast beets and sweet potatoes separately on rimmed baking sheets until edges are browning. Veggies should take 25 - 30 minutes. If using chickpeas, do the same process except they'll take about 15 minutes. 

    Toss each halfway through.

  4. While the vegetables are roasting, cook eggs to your preference to top the hash bowls.

  5. After the veggies are roasted, distribute them between four bowls. Top with an egg, sliced avocado and drizzled with Cilantro Pesto sauce.

Cilantro Pistachio Pesto
  1. Pulse cilantro and pistachios in a high speed blender or Cuisinart until chopped into small bits. 

  2. Add in remaining ingredients EXCEPT water and blend until a smooth sauce is formed. Add 1 Tbs of water at a time if the sauce is too thick.

Nutrition Facts
Sweet Potato Hash Bowl with Cilantro Pesto
Amount Per Serving (1 g)
Calories 568
* Percent Daily Values are based on a 2000 calorie diet.


potato, beets and eggs in a breakfast bowl

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Reader Interactions

Comments

  1. Jordan Linder

    April 6, 2019 at 9:02 am

    Absolutely had to make this delicious dish! Went for the eggs on top, added some sautéed kale and ate this for breakfast and lunch!

    Reply
    • Emily

      April 6, 2019 at 11:32 am

      I could eat this anytime of the day too! XOXO

      Reply
  2. Heidy L. McCallum

    May 30, 2019 at 8:17 am

    A healthy breakfast is so important and what I love about this Hash is I could eat it for lunch or dinner as well. The flavors and textures look amazing.

    Reply
    • Emily Brees

      May 30, 2019 at 4:10 pm

      Thanks Heidy! Enjoy – we had it for breakfast today!

      Reply
  3. Susan Larmer

    November 12, 2020 at 12:10 pm

    I had this at the Tourist Home in Flagstaff the morning after a 4 day trek down the Grand Canyon. Delicious. They mix in chorizo. It was not greasy at all! I am looking forward to making this at home.

    Reply
    • Emily Brees

      November 12, 2020 at 1:37 pm

      I can only imagine how good that hash bowl tasted after a 4 day trek in the Canyon! 🙂

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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