Step 1- Preheat and Prep
Preheat your oven to 425°F. While it heats, line your large rimmed sheet pan with parchment paper.
Peel and cut the sweet potatoes into consistent ¾–1 inch cubes. Uniformity matters here inconsistent sizes produce some pieces that are overcooked while others are still firm in the center. A sharp knife and some patience with the cutting produces dramatically more even results.
Drain and rinse the chickpeas in a colander. Pat them dry with a paper towel this is a small step that makes a meaningful difference. Wet chickpeas steam rather than roast in the oven. Dry chickpeas caramelize and crisp. Take 30 seconds to pat them dry.
Step 2 - Toss and Arrange
Add the sweet potato cubes, chopped onion, diced red and green bell peppers, and dried chickpeas to a large mixing bowl. Drizzle with 1–2 tablespoons of olive oil and sprinkle with the garlic powder, salt, and fresh cracked pepper. Toss everything together thoroughly every piece should have a light, even coating of oil and seasoning.
Transfer the seasoned mixture to the lined sheet pan and arrange in a single even layer. Every piece should have direct contact with the pan surface rather than sitting on top of other pieces. If the pan looks too full for a single layer, divide between two pans.
Step 3 - First Roast at 425°F
Place the pan on the center rack of the preheated 425°F oven. Roast for 20 minutes, stirring once at the 10-minute mark. After the stir, rearrange the pieces back into a single layer before returning to the oven.
At the 20-minute mark, the sweet potatoes should be mostly cooked through and showing some color at their edges. The bell peppers will have softened and started to char at the tips.
Step 4 - Second Roast at 500°F
Increase the oven temperature to 500°F. Stir the hash a second time, rearranging to a single layer. Return to the oven and roast for another 20 minutes, stirring once at the 10-minute mark.
At 500°F, the caramelization happens quickly check at the 10-minute stir to assess browning progress. The finished hash should have deep golden-brown edges on the sweet potato, slightly charred bell pepper pieces, and chickpeas that are firm and slightly crunchy.
Allow the finished hash to cool on the pan for 3–5 minutes before serving the carry-over cooking from the extremely hot pan continues briefly after removal from the oven.
Step 5 - Make the Sriracha Tahini Sauce
While the hash roasts during either stage, whisk together the tahini, water, lemon juice, salt, and sriracha in a small bowl. Start with 1 teaspoon of sriracha and add more to taste different sriracha brands vary in heat intensity.
Tahini initially seizes when liquid is added to it the mixture will look thick and pasty at first. Keep whisking and adding water gradually until it smooths out into a pourable, creamy consistency. Let the sauce rest for 5 minutes before tasting the flavors develop and balance as it sits.
Step 6 - Assemble and Serve
Divide the roasted hash between 3 bowls. Add sliced avocado alongside each portion. Drizzle the sriracha tahini sauce generously over each bowl. Add additional sriracha if desired and a final crack of black pepper.
