Sweet potato hash with ground chicken

Peel the sweet potatoes and cut into fairly equal pieces so they cook evenly; rinse, drain and set aside.

Heat olive oil in a pan; cook the onions about two minutes until translucent and soft.

Add the ground chicken and break it up quickly so it does not clump.

Add paprika, thyme, black pepper, cayenne and salt to taste; mix until combined.

Add a little water (for chicken), cover and cook about five minutes until done and the water has dried; set the chicken aside.

Heat two tablespoons olive oil until hot; add the potatoes with paprika, salt and black pepper and mix to coat.

Cover and cook, stirring about every two minutes, adding a tablespoon or two more oil if it runs low.

Cut the green, red and yellow bell peppers.

After about eight minutes add the peppers and cook another two to four minutes until the potatoes are fully cooked.

Stir in the cooked chicken and finish with spring onions; serve with cubed avocado.