Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. remove from the pan and set aside. heat the remaining 2 teaspoons avocado oil in the skillet. For some sweet inspiration, here are some of our favorite recipes: pictured above: sweet potato & brussels sprout skillet. sweet potato tahini crostini curried sweet potato soup. sweet potato avocado tacos sweet potato pomegranate salad. sweet potato quinoa quesadillas. …and a bunch more in the sweet potato section of our recipe index.
Instructions. preheat the oven to 425°f and place a piece of foil on a baking sheet. use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork. serve with desired toppings. Saute the sweet potatoes over medium high heat until the edges start to brown, 5 6 minutes. add the onions and garlic and cook 3 minutes more. add the bell peppers and cook 3 5 more minutes, until all the vegetables are tender. season with salt, pepper, and parsley. serve right away, or store for meal prep. Instructions. in a large skillet set over medium heat, cook the shallot, bell pepper, and jalapeno with the oil and 1 8 tsp salt, for about 10 minutes, until softened. add the garlic, and stir for 30 seconds, until fragrant. add the roasted sweet potato chunks, along with the paprika, chili powder, chipotle, and cumin. Add the red pepper, onion, garlic, smoked paprika, cumin, sea salt, and black pepper to the skillet. cook for 6 7 minutes, until the peppers are tender, onions are translucent, and sweet potatoes are tender and cooked through. stir in the cooked bacon. make 4 wells in the hash. crack one egg into each well.
Instructions. in a large skillet set over medium heat, cook the shallot, bell pepper, and jalapeno with the oil and 1 8 tsp salt, for about 10 minutes, until softened. add the garlic, and stir for 30 seconds, until fragrant. add the roasted sweet potato chunks, along with the paprika, chili powder, chipotle, and cumin. Add the red pepper, onion, garlic, smoked paprika, cumin, sea salt, and black pepper to the skillet. cook for 6 7 minutes, until the peppers are tender, onions are translucent, and sweet potatoes are tender and cooked through. stir in the cooked bacon. make 4 wells in the hash. crack one egg into each well. Step 1 cook the bacon in a large cast iron skillet over medium heat, stirring occasionally until crisp and rendered, 8 to 10 minutes. meanwhile, thinly slice the scallions, keeping the white and light green parts separate from the dark green parts. 1 2 small red onion (chopped) 1 poblano pepper (stemmed, seeded, and chopped) 1 large sweet potato (cut into 1 2 inch cubes) 4 leaves lacinato kale (stemmed and torn) 1 avocado (sliced) 4 teaspoons avocado oil. 1 teaspoon chili powder. 4 large eggs. 2 garlic cloves (thinly sliced).
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