A full English breakfast generates 6.5 times more CO2e than sweet potato breakfast hash.
From Blissful Basil
- 1 tablespoon virgin coconut oil or olive oil
- 2 garlic cloves, minced
- 1 medium yellow onion, diced
- 4 cups peeled and cubed sweet potatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin, turmeric, sea salt
- 1/2 cup chopped fresh coriander
- 1 avocado
- 1 lime
- 1/2 poblano pepper, deseeded and finely diced
- 1 cup diced grape tomatoes
- 1/2 cup finely diced white onion
- 1/2 cup coconut cream
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 tablespoon water
- 1/4 teaspoon sea salt or to taste
- 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.
- Once the sweet potatoes are tender, turn off the heat and stir in the fresh coriander
- 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, to taste.
- Add the tomatoes, white onion, coriander, and sea salt to a small bowl and stir.
- 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.
- Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.