Day 23 Breakfast: Southwest sweet potato breakfast hash

Ingredients:
Serves: 4

For the Sweet Potato Hash

• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 medium yellow onion, diced (about 2 cups)
• 4 cups peeled and cubed sweet potatoes
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon turmeric
• ¼-1/2 teaspoon sea salt or to taste
• ¼ cup chopped fresh cilantro

For the Guacamole

• 1 avocado
• ½ to 1 lime
• ½ poblano pepper, deseeded and finely diced
• sea salt, to taste

For the Pico de Gallo

• 1 cup diced grape tomatoes
• ½ cup finely diced white onion
• ¼ cup chopped fresh cilantro
• sea salt, to taste

For Chipotle Cream (Optional)

• ½ cup coconut cream
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 tablespoon water
• ¼ teaspoon sea salt or to taste

Directions:

For the Sweet Potato Hash

1. Heat the coconut oil in a large skillet over medium heat. Add in the garlic, yellow onion, sweet potatoes, paprika, cumin, turmeric, 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.
2. Once the sweet potatoes are tender, turn off the heat and stir in the fresh cilantro.

For the Guacamole

1. 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 ½ to one lime (or to taste), the diced poblano pepper, and sea salt, to taste.

For the Pico de Gallo

1. Add the tomatoes, white onion, cilantro, and sea salt to a small bowl and stir.

For the Chipotle Cream

1. Add the coconut cream, chipotle peppers, water, and sea salt to a blender. Blend on high for 1-2 minutes or until the mixture is almost completely smooth.

To Assemble

1. Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.

RECIPE: Blissfulbasil.com