Stuffed Breakfast Sweet Potato
So I decided I was going to start 2019 on a Whole30. Not because it was a New Years resolution (which by the way I don’t believe in) but because I feel its great to start with a clean slate! Start the year off with good habits, a good sugar and junk detox! Kind of like pressing the reset button you know! If there is one thing I believe whole heartedly in is that your Whole30 should NEVER EVER be boring. Keeping it interesting and delicious will make the 30 days feel like a holiday weekend.
I love pretty food. Its all part of the whole experience. The first thing you do is see the food… right? Next you smell it, then you touch it… at least I do because I am a closet “eat with my hands” kind of girl, and last but not least you taste it! I will be posting Whole30 Meal Ideas to keep things yummy and exciting.
Stuffed Breakfast Sweet Potato
Ingredients
Roasted Sweet Potato
- 1/2 sweet potato sliced in half the long way
- 1 teaspoon ghee
Garlic Spinach & Kale Sautee
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 2 cups baby spinach
- 2 cups kale ribs removed and rough chopped
Scrambled Eggs
- 1 tablespoon ghee or oil
- 2 eggs
- salt and pepper to taste
- salsa
Instructions
- Preheat oven to 400 degrees
- Start by roasting your sweet potatoes. I usually roast a few with my meal prep so they are ready to go.
- Slice your sweet potatoes the long way. Spread it with ghee and sprinkle with salt and pepper.
- Place on parchment covered sheet pan face down.
- After 15 minutes turn so the sweet potato is faced up.
- Bake until tender and golden on the outside.
- While your sweet potato is cooking heat a skillet and add olive oil. Make sure the oil does not get too hot.
- Add the garlic and mix well, followed by the spinach, kale, salt & pepper. Saute just until the greens have wilted.
- Scramble your eggs.
- Assemble your stuffed sweet potato by gently mashing the sweet potato, followed by scramble eggs, sautéed greens and salsa.