Ingredients

2 cloves

garlic, crushed

1 teaspoon

smoked paprika

½ teaspoon

himalayan sea salt

½ teaspoon

cracked black pepper

sweet potatoes, peeled and chopped into cubes

100g

baby spinach, washed thoroughly

red bell or pointed Ramiro pepper, sliced thinly

2 tablespoons

coconut oil

100g

chorizo, sliced

2 tablespoons

coconut yoghurt, for garnishing

A delicious brunch recipe from food blogger Niki of nikibakes.uk

Prep time: 10 minutes

Cooking time: 25-30 minutes

Total time: 50 minutes

Method

In your saucepan gently heat 2 tablespoons of the coconut oil and keeping the heat on a steady medium- high temperature, add in your chopped sweet potatoes and turn up the heat, using your wooden spoon to coat all the cubes in the oil.
Spend about 5-7 minutes cooking your sweet potatoes, you don’t want them to colour too much, just to become tender. When this happens, add in your sliced red pepper and chorizo slices and cook for a further 3 minutes.
Add in your lovely pyramid salt, smoked paprika, cracked black pepper and crushed garlic and turn the heat down, tossing occasionally. Place the lid on top and let it cook for a final 3-5 minutes.
Steam your baby spinach and place onto your serving plates. Whilst it’s still warm, spoon over your delicious chorizo hash and serve with your coconut yoghurt on the side…a simply delicious and satisfying brunch.