Prep Time: 5 minutes
Cook Time: 15 minutes
This hearty, egg-free breakfast is quick and easy to make, made from whole food ingredients, and is sure to keep you full until lunch time!
4 to 6 leaves of swiss chard, including stalks
1 tablespoon coconut oil
1 large sweet potato, peeled and diced (about 2 1/2 cups)
1 small yellow onion, diced (about 1/2 cup)
8 ounces ground turkey (*use free-range or pasture-raised turkey)
1 teaspoon pink Himalayan salt or sea salt
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon dried thyme
1/2 teaspoon ground mustard
1 teaspoon nutritional yeast
1 to 2 tablespoons filtered water
1/4 cup chopped raw cashews
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley
- Chop the swiss chard stems and place in a small bowl. Chop the swiss chard leaves and place in another small bowl.
- In a large frying pan over medium heat, add the coconut oil. Once heated, add the sweet potato and onion. Cook for 2 minutes. Add the ground turkey, chopped chard stalks (not leaves), salt, cumin, turmeric, thyme, mustard, and nutritional yeast. Cook for 2 minutes, mixing well with a wooden spatula. Add the water and cover with a lid to help soften the sweet potato.
- After about 5 minutes remove the lid, add the cashews and chard leaves. Continue to cook for another 2 to 4 minutes or until the sweet potatoes and turkey are cooked. Remove from the heat.
- Toss the hash with the lemon juice and mix well. Divide on to two plates and garnish with the chopped parsley.