Southwest Sweet Potato Breakfast Hash
Servings: 4
Calories: 306kcal
Ingredients
For the Sweet Potato Hash
- 2 cloves garlic minced
- 1 yellow onion diced
- 2 sweet potatoes medium, peeled and cubed
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4-1/2 tsp sea salt or to taste
- 1/4 cup cilantro chopped
- 1 tbsp olive oil OPTIONAL
For the Guacamole
- 1 avocado ripe, pitted and peeled
- 1/2 to 1 lime
- 1/2 poblano pepper seeded and finely diced
- sea salt to taste
For the Pico de Gallo
- 1 cup grape tomatoes diced
- 1/2 cup white onion finely diced
- 1/4 cup cilantro
- sea salt to taste
For Chipotle Cream
- 1/2 cup coconut cream
- 1 tbsp chipotle in adobo minced
- 1 tablespoon water
- 1/4 teaspoon sea salt or to taste
Instructions
- Heat a large skillet over medium heat. Add in the garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, 1/4 cup water and sea salt. Let the mixture cook for 20-25 minutes, stirring just every few minutes so that the potatoes have a chance to develop a slight caramelization. Add more water a little at a time if needed.
- As the sweet potato hash cooks, scoop the flesh of one avocado into a bowl and mash it with a fork. Stir in the juice of 1/2 to one lime (or to taste), the diced poblano pepper, and sea salt.
- Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.
- In a small bowl, mix together the tomatoes, white onion, cilantro.
- In a blender, add the coconut cream, chipotle peppers, water, and sea salt. Blend on high for 1-2 minutes or until the mixture is almost completely smooth.
- Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.
Nutrition
Calories: 306kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Sodium: 385mg | Potassium: 755mg | Fiber: 8g | Sugar: 7g | Vitamin A: 10230IU | Vitamin C: 31.4mg | Calcium: 49mg | Iron: 2.1mg
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