Sweet potato hash
1 small sweet potato (chopped into small squares)
1 tbsp olive oil
¼ onion (chopped)
3 pieces sun-dried tomato in olive oil (finely chopped)
½ lime (for juice)
1 poached egg (boil water in saucepan, add a splash of apple cider vinegar, add egg, turn off heat and leave for 6 mins with the lid on)
Salt and pepper to taste
Preheat the oven to fan 200 degrees Celsius.
Mix the sweet potato in an oven dish with the olive oil and bake for 20 mins turning over half-way through.
Fry the onions with a little olive oil until translucent. Add the chopped sun-dried tomatoes and fry for a minute. Add the tomato paste, lime juice and a sprinkle of paprika and stir-fry for another minute. Season to taste and add the cooked sweet potato. Mix and fry for another minute.
Put the sweet potato mix on a plate, sprinkle with vegan cheese, avocado and put the poached egg on top. Sprinkle with coriander.