Sweet Potato Kale Breakfast Burritos with Chipotle Crema

Serves 4
1 tablespoon, plus 1 teaspoon organic coconut oil
2 1/2 cups peeled and cubed organic sweet potato
1/2 organic red bell pepper, halved and sliced
1/2 cup diced organic yellow onion
1 teaspoon organic ground cumin
2 cloves organic garlic, minced
Sea salt and pepper, to taste
1 cup roughly chopped organic kale
6 organic eggs
1/4 cup organic cilantro, chopped
1/2 cup organic shredded cheese
Chipotle Crema (see recipe below), to taste
4 flour or brown rice tortillas


  1. Melt one tablespoon coconut oil in a large skillet over medium heat.
  2. Stir in sweet potato, bell pepper, onion, cumin, garlic, and a pinch of sea salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the onions begin to caramelize.
  3. Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
  4. Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
  5. Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
  6. Roll up burritos and serve immediately.

Chipotle Crema

6 oz. organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin


  1. Combine all ingredients in a small bowl.
  2. Chill until ready to serve.

Chipotle Sauce

1 tablespoon organic olive oil
1 organic shallot
1 organic green bell pepper, cut in half and seeded
2 cloves organic garlic
3/4 cup organic dried chipotle peppers, soaked in warm water 2-24 hours
1 can organic diced tomatoes
1/2 tablespoon organic tomato paste
1/2 teaspoon sea salt


  1. Add ingredients in order listed to a high powered blender.
  2. Blend until completely smooth.
  3. Store in an airtight container in the refrigerator for up to a week or freeze.