This vegetarian sweet potato breakfast hash is perfect for a holiday or weekend brunch. It's easy to make, healthy, and, most importantly – delicious! The combination of sweet potatoes, Brussels sprouts, and vegan chorizo will please everyone at the table. Plus, it's a great way to use up leftovers. So give this recipe a try – I promise you won't be disappointed!
Who doesn't love the leftover food from vegan holidays? There's always enough to go around, and it's so delicious. I always have trouble resisting going back for seconds… or thirds!
This chorizo sweet potato hash inspired our rosemary and marmite roast potatoes and our hashbrown breakfast casserole; both delicious side dishes that pair well with all kinds of Christmas and Thanksgiving main courses you can imagine. It has lots of umami flavors brought by vegan chorizo and all the softness from roasted potatoes.
I like to have our holiday breakfast with a big glass of carrot, apple, and celery juice and a cappuccino made with homemade oat milk! Oh yes!
- Sweet potatoes
- Brussels sprouts
- Vegan chorizo
- Fresh garlic cloves
- Smoked paprika
- Ground cumin
- Chili powder
- Olive oil
- Salt and pepper
See the recipe card for quantities.
Cut the sweet potatoes into small dice and quarter the Brussels sprouts. Thinly slice the onions. You can choose to leave the sweet potato skins on.
Hint: try to cut sweet potatoes and Brussels sprouts into similar-sized pieces to ensure even cooking.
Combine all spices with the vegetable in a large bowl and mix thoroughly.
Ensure all the vegetables are evenly coated.
Spread the seasoned vegetable on a single layer on a lined baking sheet.
Crumble the vegan chorizo, top the vegetables with it, and add garlic cloves with their skins.
Place sheet pan in a preheated oven and bake for 30 minutes, turning the vegetables halfway through. Bake the chorizo sweet potato hash until the vegetables look golden brown.
Hint: be sure to clean the sweet potatoes and Brussels sprouts thoroughly, as they might sometimes come with lots of dirt.
Optional toppings: add fresh herbs like thyme or sliced green onions' tops to serve this chorizo sweet potato hash.
- Sweet potatoes – you can replace them with yams and even with regular potatoes for a more savory dish. Also, there are different types of sweet potatoes with purple or white flesh; they all work for this vegetarian sweet potato hash. Other root vegetables like rutabaga also work.
- Brussels sprouts – use cabbage wedges instead.
- Vegan chorizo - feel free you use vegan sausage or our spiced crumbled tofu instead. You can also replace it with red bell peppers or green bell pepper to make this Whole Foods Plant-Based diet-friendly dish. (in this case, also omit the olive oil).
- Yellow onion - for a sweeter note, you can choose sweet onions like red ones.
- Spices – this spice mix makes a relatively mild hash, but the chili powder can be increased or decreased to taste. You can also replace cumin with coriander, omit the chili and use spicy smoked paprika or sweet paprika instead.
- Garlic cloves - you can simply sprinkle a little garlic powder just right before turning the baking sheet into the oven or toss half a teaspoon with the rest of the spices.
🥢 How to serve
Serve these roasted sweet potatoes for breakfast as a main dish by themselves with vegan bread buns.
I also love serving this breakfast hash recipe with sliced avocado, vegan carrot bacon, or maple-glazed carrots as a side dish.
- Spicy - serve this vegan breakfast hash with hot sauce for an extra spice kick.
- Deluxe - served with avocado hummus.
You only need a mixing bowl and just one pan sheet. Alternatively, you can use an oven-proof large cast iron skillet.
- Fridge – store in an airtight container for up to 3 days. Reheat and crisp back up in the oven or air fryer.
- Freezer – can be stored in an airtight container for up to 3 months. It can be reheated from frozen.
💡 Top tip
Use this sweet potato has leftovers as a wrap filling, with black beans, creamy avocado, different veggies, and a green dairy-free creamy sauce or hummus.
No, just be sure to scrub them well and remove any eyes or other imperfections; However, sweet potato skin can be a little tough, so if you prefer a softer texture, you can peel them.
If you want to clean Brussels sprouts, you should start by cutting off the stem and discarding it. Then, cut the Brussels sprouts in half to expose the core. Finally, use a paring knife to slice away any brown spots or blemishes on the outside of the vegetable. Once they're all cleaned up, you can cook them however you'd like!
📚 More vegan holiday recipes
Try out these delicious roasted Brussels sprouts, perfectly seasoned mashed sweet potatoes, these oven-baked sweet potatoes, or 4-ingredients mash.
Or try out this delicious sweet potato crunch with apples! You will love it!
⭐ If you try this Brussel sprout sweet potato hash recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Brussel Sprout Sweet Potato Breakfast Hash with Chorizo (Vegan)
- 18 oz sweet potato peeled and cut into ~ 1" (2 cm) chunks
- 11 oz Brussels sprouts quartered
- 1 onion thinly sliced
- 2 tablespoon olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 6 oz vegan chorizo sausages ~ 3 units
- 4 garlic cloves skins left on
- Salt and pepper
- Preheat the oven to 390 °F (200 °C)
- Cut and put the onion, sweet potato, and Brussels sprouts in a large bowl, pour over the olive oil and spices, then season generously with salt and pepper.
- Mix well to coat everything evenly in the spices, then spread evenly on a non-stick or lined sheet pan.
- Crumble the vegan chorizo sausages with your hands and evenly place the crumbles on the sheet pan, then place the garlic cloves evenly across the pan too.
- Bake. Place in the oven for 30 minutes, turning halfway through.
- Serve immediately.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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Absolutely gorgeous! Can't believe this is vegan and yet so hearty. Can't wait to try this out!
Matej @ CookWeWill.Com says
I don't understand why so many people hate on brussel sprouts.. I for one love them. And now I have another great looking recipe to try, thanks for sharing it with us 🙂
Thanks for trying out our recipe Matej, and we're glad you liked it!
Ava M. says
Oh guys, I love your blog! Your recipes are always a hit! Easy to follow, clear instructions, and super yummy. Keep up the great work.
Thank you, Ava! We're so happy to hear that you enjoy our blog and recipes. We'll continue to work hard to bring you the best content possible. Thanks for being a loyal reader!
Such a perfect day starter!! Healthy and delicious!
I love that this is vegan!! Thanks for this awesome recipe!
I love Brussels sprouts and this recipe is brilliantly put together. So easy to make and tasty. it may become a seasonal staple! Thank you.
Yum, it felt like a restaurant breakfast at home! Thank you!
I am glad you liked it, Jenn!