PCOS Friendly Paleo Salsa Verde Breakfast Lettuce Wraps

Total time50 min

Prep time20 min

Cook time30 min

PCOS Friendly Paleo Salsa Verde Breakfast Lettuce Wraps

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Ingredients

4 servings

For the roasted sweet potato

1 lb sweet potato (about 1 medium), peeled and cut into ½-inch cubes
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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¼ tsp salt
¼ tsp black pepper

For the salsa verde

8 oz fresh tomatillos (about 5–6 medium), husked and rinsed
1 jalapeño, stemmed (seeded for less heat)
2 cloves garlic, unpeeled
¼ cup fresh cilantro leaves and tender stems
2 tbsp fresh lime juice
¼ tsp salt

For the filling

1 lb ground pork chorizo (no fillers or added sugar)
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
Chef's tip
Choose fresh or ground plant-based chorizo, not a dry cured link, and brown it as directed.
½ tsp ground cumin
½ tsp smoked paprika
8 large eggs
2 tbsp full-fat coconut milk
¼ tsp salt
1 tbsp avocado oil

For serving

8 large butter lettuce leaves, washed and dried
1 large avocado, sliced
1 lime, cut into wedges (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet, spreading them in a single layer. Roast for 20–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
2
While the sweet potatoes roast, make the salsa verde. Place the tomatillos, jalapeño, and unpeeled garlic cloves directly on the same oven rack (or a second small baking sheet) for the last 12–15 minutes of the sweet potato roast time, until the tomatillos are blistered and softened and the garlic is fragrant. Remove from the oven, slip the garlic out of its skins, and transfer everything to a blender or food processor. Add the cilantro, lime juice, and 1/4 tsp salt. Blend until smooth but still slightly textured, about 10–15 seconds. Taste and adjust salt. Set aside.

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