Stuffed Sweet Potatoes
Paleo | Whole 30 | Gluten Free
Serving Size 4
Total Time 40 Minutes
2 sweet potatoes
2 tbsp oil (I used extra virgin olive oil)
2 bell peppers, chopped
1 small onion, chopped
4 handfuls spinach
1 avocado, divided into 4
salt and pepper, to taste
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper. Season potatoes with salt and place flesh side down. Roast until soft about 30-40 minutes.
While potatoes are roasting, chop bell peppers and onions.
Heat up a non stick skillet with 1 tbsp of oil and saute bell peppers and onions until soft.
While bell peppers and onions are cooking, scramble eggs in a bowl and season with salt and pepper.
Once bell pepper and onions are soft, add in spinach and cook until wilted. Put vegetable mixture to the side.
In the same pan, add the remaining oil and scramble eggs. When the eggs are cooked, add to vegetable mixture. Store in an airtight container.
When sweet potatoes are soft, let cool and store in airtight container.
To assemble, use a butter knife to make a a channel in the sweet potato (big enough to hold vegetables and eggs).
Add vegetables and eggs to the sweet potato and heat in microwave for 2-3 minutes.
Top with 1/4 avocado.
tips & tricks
Mix up your vegetables!
Other great additions would be mushrooms, green onions, parsley, and tomatoes.
Sweet potatoes are an amazing complex carb.
It will give you great energy and keep you full until lunch.
Eggs and vegetables can be made a head of time or made in the morning. If you are trying to save time meal prep everything before hand and keep in refrigerator.