Get a recipe for a sweet potato avocado scramble
What’s not to love about bowl food? You can eat it with one hand and text with the other—and the dishes are practically done as soon as the meal is over. Plus, there are endless options for mixing and matching protein and produce.
It’s this blend of convenience and versatility that inspired cookbook author Christal Sczebel to dedicate an entire book—Power Bowls: 100 Perfectly Balanced Meals in a Bowl—to the art of making healthy bowl food.
“Bowls have the ability to cradle cold smoothies, savory soups, crunchy textured salads, and warm breakfasts, so the opportunity to fill bowls with powerful, nutritionally dense, bright, and vibrant ingredients is amazing,” says Sczebel.
In this recipe from the book, she marries the darlings of the produce world—sweet potato and avocado, for a combo full of protein and healthy fats. Bell pepper, cherry tomato, and onion are thorn in as well and the end result has a whopping 25 grams of protein in just over 400 calories.
Read on to get the healthy breakfast recipe.
Sweet potato & avocado scramble
1 large sweet potato, cut into large cubes (about 2 cups)
2 tsp olive oil
1 tsp salt
1/2 small white onion, diced
1 yellow bell pepper, diced
4 large eggs
4 egg whites
1 tsp garlic powder
1/2 tsp black pepper
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1 scallion, chopped
1/2 tsp paprika
1. Preheat the oven to 400ºF. Line a baking pan with parchment paper. Toss the potato cubes with one teaspoon olive oil. Distribute them evenly over the baking pan and season with a half teaspoon salt.
2. Roast the potatoes for 15 minutes, then stir them and roast for another ten minutes, until they are browned all over. Remove from the oven and set aside.
3. Set a nonstick skillet or frying pan over medium heat and add the remaining one teaspoon olive oil. When the oil is hot, add the onion and sauté for a few minutes, stirring, until soft and translucent. Add the bell pepper and sauté for two minutes, until softened.
4. Add the whole eggs and egg whites and sauté for five minutes, mixing them in with the onion and pepper. Stir in the garlic powder and the remaining half teaspoon of salt, and the pepper.
5. Stir in the tomatoes to heat them through and soften the skins. Add the browned sweet potatoes to the pan and stir to combine. Remove the skillet from the heat and divide the mixture between two bowls.
6. Top the bowls with the diced avocado and chopped scallion, and sprinkle with the paprika. Serve immediately. Sweet potato is loaded with nutrients to get your day started right. It is filling and provides slow-releasing carbohydrates to fuel your body for hours. The flavor blends well with the eggs, avocado, and vegetables. Prepare the sweet potatoes ahead of time and this bowl will be quick to whip up in the morning.
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