Sweet Potato & Shrimp Breakfast Hash with Avocado Crema

Ingredients

• 1 large sweet potato, diced
• 1/2 lb shrimp, peeled and deveined
• 1/2 red onion, diced
• 1 cup spinach
• 1 avocado
• 1/4 cup coconut milk
• 1 tbsp lime juice
• 1/4 tsp cumin
• Salt and pepper to taste
• Olive oil

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato and red onion with olive oil, salt, pepper, and cumin. Roast for 20 minutes, or until tender.
2. While the sweet potato roasts, prepare the avocado crema: In a small blender, combine avocado, coconut milk, and lime juice. Blend until smooth.
3. In a skillet, cook shrimp until pink and opaque, about 3-4 minutes. Season with salt and pepper.
4. Add spinach to the skillet with the shrimp and cook until wilted, about 1 minute.
5. Combine roasted sweet potato mixture with shrimp and spinach in the skillet. Stir to heat through.
6. Serve the hash topped with avocado crema.