Whole 30 California Avocado Sweet Potato Hash
If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Whole 30 Californian Avocado Sweet Potato Hash might be a recipe you should try. One portion of this dish contains around 11g of protein, 23g of fat, and a total of 377 calories. For $1.78 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 2. It works well as a reasonably priced side dish. 78 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 15 minutes. If you have sweet potato, zucchini, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Dine and Dish. With a spoonacular score of 88%, this dish is great. If you like this recipe, you might also like recipes such as Whole 30 Californian Avocado Sweet Potato Hash, Sweet Potato Hash with Creamy Californian Avocado Sauce, and Spiced Sweet Potato Hash with Avocado and Eggs.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 Ripe California Avocado, peeled, seed removed and diced
2 teaspoons coconut oil, divided
2 eggs
2 cloves garlic, minced
Salt, pepper and hot sauce to taste
1 medium sweet potato, peeled and spiralized or thinly sliced
1 zucchini, sliced thin or spiralized
Equipment:
frying pan
Cooking instruction summary:
Preheat 1 teaspoon of coconut oil in a large skillet over medium heat.Add garlic, sweet potato and zucchini. Stir and cook for 5-7 minutes or until vegetables are tender. (The thinner the veggies, the faster they'll cook - so keep a close eye on it!)Push vegetables over to the side of the skillet, add the additional teaspoon of coconut oil. Once the oil is heated, add 2 eggs and scramble.Once the eggs are scrambled, stir together with the cooked vegetables.Top with diced California Avocados, salt, pepper and hot sauce.Serves 2.
Step by step:
1. Preheat 1 teaspoon of coconut oil in a large skillet over medium heat.
2. Add garlic, sweet potato and zucchini. Stir and cook for 5-7 minutes or until vegetables are tender. (The thinner the veggies, the faster they'll cook - so keep a close eye on it!)Push vegetables over to the side of the skillet, add the additional teaspoon of coconut oil. Once the oil is heated, add 2 eggs and scramble.Once the eggs are scrambled, stir together with the cooked vegetables.Top with diced California Avocados, salt, pepper and hot sauce.
3. Serves 2.
Nutrition Information:
covered percent of daily need
