I have sweet potato guilt. I know they are off the charts healthy, they are beautiful, they are delicious, they are easy to prepare...but in spite of good intentions, they rarely make it onto my shopping list. I spent months dreaming up a super veggie breakfast.
Like all of my go-to weekday breakfasts, this can be made ahead of time, with leftovers kept either in the fridge or freezer. It's filling enough to last through the long hours between my morning workout and lunch. Lots of color (orange potatoes, purple onion and green peppers), lots of protein (veggie sausage and eggs), and lots of taste from all of the above.
Ingredients
Yield: 3-4 servings
- 2 sweet potatoes
- ½ cup red onion
- 1 green pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- ½ tablespoon cumin
- ½ tablespoon paprika
- a few leaves fresh sage, or 1 teaspoon dried
- salt and pepper to taste
- 4 sausage patties
- eggs for serving
Method
Peel the sweet potatoes
Slice n'dice
Chop the green pepper
And the onion
And the garlic
If you have some, run out into the garden a grab a few leaves of sage.
Microwave the potatoes for a few minutes. I used the potato setting for six minutes.
Heat the olive oil to medium and add the onion, green pepper, and a little salt. Cook for a few minutes to soften.
Add the sweet potatoes with a little more salt and cook for 10 minutes covered, stirring occasionally.
Stir in the cumin and paprika. Cook for another 10 minutes or until the potatoes are fully softened.
Prepare the sausage. I used Morningstar Farms because I was looking for a lighter touch, but wouldn't be opposed to using the real thing.
Dice the sausage
Chop the sage.
Stir everything in.
Top with eggs and serve.
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