For the bento, my daughter told me they were studying frogs in preschool and she wanted a frog bento.  So, a few days later as I stared at the green crepe, I thought it could be a frog.  I don’t have a frog cookie cutter so I cut it free-hand with a knife.  It has a nori dragonfly on it’s leg, made with a paper punch and radish eyes and lips.  The sweet potato has is under the lettuce “lily pad” and above are tuna salad and orange segments.

Breakfast Burrito Recipe
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Sweet Potato Hash
Cooking oil
1-2 white sweet potatoes, diced (1/2 inch cubes) (orange sweet potatoes are OK, but a bit sweeter- image how beautiful purple yams would look!)
1 onion, chopped
Salt and pepper

Green Crepes
4 eggs
2 tablespoons oil
1/2 cup hemp milk, unsweetened (or other milk- not sweet)
3/4 cup rice flour
1 cup packed spinach
1 scallion (green part only)
1/2 teaspoon salt

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Heat cooking oil in a large skillet on medium low heat and sauté the onions and sweet potatoes until cooked tender, about 12-15 minutes.   Add salt and pepper to taste, cover and set aside.

In a blender combine the crepe ingredients and process until smooth.   Heat a large non-stick skillet on medium low heat with a very thin layer of oil.  Cover the bottom of the pan with just enough batter to coat (swirl the pan around while pouring to get full coverage).  When the edges begin to lift from the pan (1-2 minutes), turn the crepe with a spatula and briefly heat the other side.  Set aside, covered, and make the next crepe.

Fill each crepe with some yam hash and fold like a burrito.  Consider adding scrambled eggs, sauteed veggies, or salad to the burrito.

Top with tomatillo salsa- recipe coming soon…

Enjoy.