Sweet Potato Brussel Sprout Hash | Vegan and GF

This Sweet Potato Brussel Sprout Hash is a savory way to start your morning or enjoy as a main dish. Roasted sweet potatoes, brussel sprouts, and sweet onion are roasted then tossed in cinnamon spice, topped with dried cherries and a balsamic drizzle.

Looking for a new plant-based breakfast idea? Look no further! This sweet potato hash is where it’s at!

When I go out for breakfast with the family there aren’t always a lot of vegan options. Sometimes my only choice is oatmeal, and if they don’t have oatmeal, well then I end up having a cup of black decaf coffee.

Breakfast at diners are heavy on eggs, stacks of buttery pancakes, and thickly drenched French Toast. I have my plant-based vegan versions of these recipes I make at home, but once and awhile I like to go out and let someone else do the work!

Lucky for me we have a few restaurants in our town that don’t just have one vegan option, but a whole vegan menu! It’s like a dream come true! One such restaurant has some amazing savory vegan options which are even more difficult to come by! They have two hashes, a Sweet Potato with Brussel Sprout Hash, and a Hippe Hash. The Sweet Potato Hash is my absolute favorite! The serving is so large that I end up taking half of it home to enjoy for lunch or dinner.

With being stuck at home for some time I was craving this awesome sweet potato hash, so I recreated it in my kitchen, and I have to say it was just as good if not better than the one I order in the restaurant!

The sweet potatoes and brussel sprouts are perfectly seasoned tossed in a cinnamon cumin spice. The dried cherries add a touch of sweetness and tartness, and the balsamic glaze pulls it all together.

It’s a versatile recipe you don’t have to enjoy just for breakfast! It makes for a hearty main dish topped with vegan chorizo, and avocado, or as a healthy side dish for a special occasion.

Why You’ll Love this Sweet Potato Brussel Sprout Hash…

• Crispy sweet potatoes and brussel sprouts
• Caramelized sweet onion
• Tart and sweet dried cherry topping
• Sweet and tangy balsamic glaze
• Top with creamy avocado or vegan chorizo
• Serve as a savory breakfast, a hearty main dish for two, or a side dish for a larger group
• Whole food plant-based ingredients
• Vegan
• Dairy-Free
• Gluten-Free
• Sugar free

Ingredients You’ll Need

• 2 medium sweet potatoes (peeled and diced)
• 1 1b of fresh brussel sprouts (cleaned and quartered)
• 1 small sweet onion (thinly sliced)
• 2 teaspoon olive oil
• ¼ cup dried cherries
• 1 teaspoon cinnamon
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup balsamic vinegar

Optional:

• Sliced avocado for serving

If you do not want to use oil to roast your vegetables, you do not need to. You can leave the olive oil out, and toss in a light amount of vegetable stock, or water just to moisten the vegetables.

Tools and Equipment You’ll Need

• Sheet Pan
• Cutting board
• Chopping knife
• Vegetable Peeler
• Spatula
• Small saucepan

One of my favorite things about this recipe is that it’s a sheet pan recipe which makes for easy clean-up. Chop and spread the vegetables on your sheet pan, roast, toss, drizzle with balsamic glaze, and serve!

You’ll need to make your balsamic glaze in a small saucepan, and chop and prepare your vegetables.

How to Make Sweet Potato Brussel Sprout Hash – Step by Step

Step 1: Preheat oven to 425 F. Peel and chop sweet potatoes into ½ inch chunks. Clean and quarter brussel sprouts. Thinly slice onions.

Step 2: Line your sheet pan with parchment paper or aluminum foil. Spread vegetables over top. Drizzle with olive oil, salt, pepper, cinnamon, and cumin.

Step 3: Place sheet pan on center rack of preheated oven. Roast for 15-20 minutes, or until sweet potatoes and brussel sprouts are golden brown.

Step 4: While vegetables are roasting make the balsamic glaze. Bring ½ cup of balsamic vinegar to a boil. Reduce heat to medium-low. Simmer for 15-20 minutes until it is reduced to half and thickens. Transfer to a small bowl and allow to cool. Glaze will thicken as it cools.

Step 5: Remove roasted vegetables from oven. Transfer to a serving dish. Top with dried cherries. Drizzle cooled balsamic glaze over top, and serve!

Variations

Vegan Chorizo Hash-If you’re looking to make this dish more protein rich, top with vegan chorizo. Made with tofu, and spices, then roasted in the oven, vegan chorizo adds some spice and protein, making this a heartier dish.

Vegan Avocado Hash-For a creamy finish tp with sliced avocado. It adds a nice texture as well as healthy fat to this dish.

Top Tips for Making Sweet Potato Brussel Sprout Hash

• Line sheet pan with parchment paper or aluminum foil to avoid vegetables from sticking and to make clean-up easier.
• Chop vegetables into similar sized pieces so that they cook evenly.
• While roasting toss vegetables halfway through to ensure an even roast on all sides.
• Be sure to clean and wash brussel sprouts thoroughly before cooking.

How to Serve and Keep

Serve as a breakfast hash, a main dish for two, or a side dish for a larger group. Store leftovers in an air tight container in the refrigerator for 3-4 days. Store any extra balsamic glaze in a separate container so that is doesn’t make the other vegetables too soggy. When ready to reheat, warm in the microwave, or reheat in the oven for a crispier finish at 350 F, for 10 minutes.

Check out these other savory vegan sweet potato recipes!

• Instant Pot Sweet Potato Chili
• Vegan Sweet Potatoes with Coconut Pecan Topping
• Sweet Potato and Red Pepper Soup
• Vegan Curry with Sweet Potatoes

If you’ve tried this vegan Sweet Potato Brussel Sprout Hash, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!