Anyone else ever get stuck in a breakfast rut? You get to Friday, start eating your fifth bowl of oatmeal for the week and you’re like, “I really wish this was pancakes.” Me, too. And that’s why I have something new for you to try this week. It’s not pancakes, but it might also be better than pancakes, depending on what you’re craving. And it’s also not oatmeal. 😉
Today’s recipe is a Sweet Potato Chickpea Hash with Eggs and Avocado. [Enter big, fat “YUM!!” here]. I actually rediscovered this gem recently in the back of my recipe notes folder and had to share it with you guys! These ingredients all complement each other so well.
The prep work is all pretty straightforward. However, I will stress that you should aim for a true small dice on your sweet potatoes. If they’re chopped too large, they won’t cook quickly enough and will be more prone to burn. So, that means we’re aiming for about a 1/4 inch cube. No more than 1/2 inch, for sure.
From a nutritional standpoint, I love how well rounded this breakfast is. It provides a nice balance of your fats, carbs and protein. And, it also boasts a very nice variety of micronutrients. A real super meal here with this one. And the flavors are sooooo satisfying!
I hope you all enjoy your weekend! I’m heading out to my parents’ cabin for a long weekend of skiing, sledding, games and good food! Stay warm, and I’ll chat with you again next week!
Sweet Potato & Chickpea Hash with Eggs and Avocado
Give your morning a super boost with this nutritious breakfast!
- 1/2 onion, small dice
- 3 large sweet potatoes, small dice
- 1 tbsp avocado oil
- 1/2 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp white pepper (black pepper works, too)
- 1/2 tsp fine Himalayan pink salt
- 1 cup chickpeas, drained and rinsed
- 1/2 tsp minced garlic
- 8 cherry tomatoes, chopped
- 1 tsp fresh cilantro, chopped
- 8 large eggs
- 1 large avocado, sliced
Chop onion, sweet potatoes, cherry tomatoes, cilantro and avocado.
Add avocado to a large sauté pan over medium-high heat.
When oil is hot and shimmering, add onions and sweet potatoes to the pan. Sauté for 10 minutes, tossing frequently to avoid sticking. (If potatoes begin to stick, add a few tablespoons of water. Repeat as needed).
After 10 minutes, add spices. Sauté for another 5 minutes.
Add chickpeas and garlic and sauté another 5 minutes, or until potatoes can be pierced by a fork. Remove from heat.
In a separate sauté pan, cook eggs until over easy. (Yolks should be a bit runny).
Plate 1/4 of the Sweet Potato Chickpea Hash with 2 eggs and 1/4 of the avocado, cherry tomatoes and cilantro. Enjoy, and be sure to get a mixture of everything in every bite!