Ingredients:
½ Sweet Potato, small dice
1 tbsp olive oil
½ tsp salt
Sprinkle of pepper
2 eggs, whisked
Handful of fresh spinach
¼ C salsa
Sprinkle of cheese
½ avocado, sliced
Optional:
2 tbsp red onion, diced
Cherry tomatoes, halved
Spices for the potatoes: ¼ tsp chili powder, ¼ tsp paprika, ¼ tsp garlic powder& ¼ tsp cumin
Directions:
1. In a medium skillet, heat 1 tbsp of olive oil over medium/high heat. Add diced sweet potato. Season with ½ tsp salt and a sprinkle of pepper. (Option to add ¼ tsp chili powder, ¼ tsp garlic powder, ¼ tsp paprika and/or ¼ tsp cumin). Cook for 4-5 minutes, stirring often until the potatoes are fork tender and slightly crispy. Remove from skillet and set aside.
2. Return the skillet to the stove over low heat. Whisk 2 eggs in a small bowl and add them to the skillet. Sprinkle with salt and pepper. Stir with a spatula until eggs are cooked through (about 2-3 min). Remove from skillet.
3. To the same skillet, add a small handful of fresh spinach with a sprinkle of salt and pepper. Cook for 2-3 minutes until wilted.
3. Assemble your bowl. Use sweet potato as a base, then top with scrambled eggs, sauteed spinach, cheese and avocado. (Option to add diced red onion and tomatoes). Top with salsa and serve!
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