Sweet Potato Meal Prep Breakfast Bowls
Make these sweet potato breakfast meal prep bowls ahead of time and you'll be rewarded with four delicious, veggie-packed breakfasts waiting for you in the fridge.
Servings: 4
Calories: 235kcal
Ingredients
- 1 tablespoon olive oil
- 4 cups sweet potatoes cut into ½ inch cubes
- 2 teaspoons chili powder
- ¼ teaspoon salt
- ½ cup water
- 2 bell peppers diced
- 1 cup mushrooms sliced
- 4 eggs
- ¼ cup milk
- ¼ teaspoon salt
- ½ teaspoon chili powder
Instructions
- In a large bowl, toss the olive oil, sweet potatoes, chili powder and salt. Add to a large pan and cook over medium heat for 10 minutes, stirring occasionally.
- Add ½ cup water to the pan and cover. Cook for 10 more minutes, or until sweet potatoes are softened. Portion out into 4 containers.
- Add additional olive oil to the pan if necessary. Add the bell peppers and mushrooms, and cook for 5 minutes until softened.
- While cooking the veggies, beat the eggs with the milk, chili powder and salt. Add to the pan with the veggies and cook for 3 more minutes, or until eggs are cooked through.
- Add to the 4 containers with the sweet potatoes.
- StorageStore in the fridge for up to 4 days.
- To ServeHeat in the microwave until steaming hot. Serve with salsa and/or avocado.
Nutrition
Serving: 1breakfast bowl | Calories: 235kcal | Carbohydrates: 32g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 188mg | Sodium: 479mg | Fiber: 7g | Sugar: 8g