Sweet potato breakfast hash is one of our most requested recipes from recent retreats so we thought we would share! It is entirely plant based and gluten free.
Ingredients (serves 4)
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 medium onion (diced)
- 4 cups of sweet potato (cubed)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- a pinch of sea salt
- 1/4 cup fresh cilantro
- large saucepan full of spinach, rinse clean and then wilt in remaining water over a low heat
Heat the oil in large frying pan over a medium heat. Add garlic, onion, sweet potato, paprika, cumin, turmeric and salt. Let mixture cook for about 20 – 25 minutes and stir every few minutes so that the potatoes develop a slight caramelisation.
Once potatoes are tender, remove from heat and stir in cilantro. Then move to warm serving dish.
Add wilted spinach as a top layer.
A tasty extra is to sprinkle crumbled feta cheese (only for vegetarians and carnivores though!) or vegan cheese over the top.