Harissa Pistachio Sweet Potato Breakfast Hash Bowl

Start your morning with a vibrant, protein-packed bowl that brings North African and Mediterranean flavors together. Diced sweet potatoes are roasted until caramelized with smoky harissa paste and earthy cumin, then tossed with crackly crisp chickpeas straight from the same sheet pan. Toasted pistachios add a buttery crunch, while a soft-boiled egg brings richness and a silky, golden yolk that melts into everything below. The finishing touch is a simple tahini-lemon drizzle — just a few pantry staples whisked together — that ties the smoky, nutty, and earthy elements into one bright, satisfying bite. This bowl leans fully into Mediterranean diet principles: plenty of plants, healthy fats from olive oil, tahini, and pistachios, modest portions of egg protein, and bold herbs and spices instead of salt-heavy seasoning. It's a fantastic make-ahead breakfast too — roast a double batch of the sweet potatoes and chickpeas at the start of the week, then simply reheat, soft-boil an egg, and drizzle just before serving. Hearty, colorful, and anything but boring, this is a breakfast bowl built to fuel a busy morning.

Ingredients

• 2 mediumsweet potato, peeled and diced into 1/2-inch cubes
• 1 cupcanned chickpeas, drained, rinsed, and patted dry
• 2 tbspharissa paste
• 1 tspground cumin
• 3 tbspextra virgin olive oil, divided
• 0.25 cupshelled pistachios, roughly chopped
• 2 largeeggs
• 2 tbsptahini
• 1.5 tbsplemon juice, freshly squeezed
• 2 tbspwater, to thin the tahini drizzle, as needed
• 0.5 tspsalt, to taste
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss the diced sweet potato and chickpeas with harissa paste, cumin, 2 tablespoons of olive oil, and a pinch of salt until evenly coated.
3. Spread the sweet potato and chickpea mixture in a single layer on the prepared baking sheet.
4. Roast in the oven, stirring halfway through, until the sweet potatoes are tender and caramelized and the chickpeas are crispy, about 25-28 minutes. 27:00
5. While the hash roasts, toast the chopped pistachios in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, about 3 minutes. Set aside. 3:00
6. Bring a small saucepan of water to a boil. Gently lower in the eggs and cook for 6-7 minutes for a soft, jammy yolk. 6:40
7. Transfer the eggs to a bowl of ice water with a slotted spoon to stop the cooking, then peel and halve them.
8. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon olive oil, a pinch of salt, and enough water to reach a pourable, drizzle-able consistency.
9. Divide the roasted sweet potato and chickpea hash between two bowls. Top each with a soft-boiled egg, toasted pistachios, and a generous drizzle of the tahini-lemon sauce.
10. Garnish with chopped fresh parsley and serve warm.