Southwest sweet potato

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A full English breakfast generates 6.5 times more CO2e than sweet potato breakfast hash.

From Blissful Basil

Serves 4


  • 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


  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 coriander
  3. 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.
  4. Add the tomatoes, white onion, coriander, and sea salt to a small bowl and stir.
  5. 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.
  6. Scoop the sweet potato hash onto plates and top with the pico de gallo, guacamole, and a drizzle of the chipotle cream.
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