Breakfast - Served

Serves 4

Prep time 50 minutes

Ingredients

1 large sweet potato
 1 can drained chickpeas
 1 red onion
 1 tsp ground cumin
 1 tsp sweet paprika
 Handful chives
 Pinch chilli flakes
 Salt and pepper to season 
1 ripe avocado 
3 tbsp olive oil 
4 tbsp Greek yoghurt
 2 tbsp lemon juice

Method

Preheat oven to 200°C.

Cut sweet potato and red onion into small squares.

Drain chickpeas, rinse with water and add into a lined baking tray with the sweet potato and red onion. Drizzle with olive oil and add cumin, paprika, salt and pepper. Give a good mix to ensure equal coating.

Bake in oven for 40 minutes, mixing regularly to ensure equal cooking.

Remove from oven and mix in chives and chilli flakes.

Season yoghurt with salt, pepper and lemon juice.

Peel and slice avocado .

Serve hash on toasted corn tortillas and top with yoghurt, sliced avocado and chilli flakes.

avocado chickpeas Chilli flakes chives Greek yoghurt ground cumin lemon juice olive oil red onion salt and pepper sweet paprika sweet potato

Sam Farrugia

Specialising in clean, healthy, honest dishes. Creating healthy food options & exciting recipes. Look out for her granola bars & energy balls available from certain outlets.