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Sweet Potato Bowl

Special thanks to my cousin Christy for passing on this incredible recipe inspired by one of her hometown restaurants. Made with sweet potatoes, eggs, and salsa, this delicious dish hits the spot breakfast, lunch, and dinner. 

Ingredients 

Directions

sweet potato bowl, breakfast meal prep, salsa, egg, black beans, cheese

  • 2 sweet potatoes, diced

  • Olive oil

  • Spices: salt, pepper, garlic powder 

  • 1 lb ground turkey 

  • 1 can black beans 

  • 1 red bell pepper

  • 4 slices muenster cheese (any type of cheese will do, suit your preferences), divided (1 per each serving)

  • 4 eggs, divided (1 per each serving)

  • Salsa 

sweet potato bowl, breakfast meal prep, salsa, egg, black beans, cheese

  1. Preheat the oven to 400 F / 200 C. Wash and dice two large sweet potatoes into 1” chunks. Spread evenly on a baking tray and coat with a drizzle of olive oil and spices. Bake for 25 minutes until soft.

  2. While sweet potatoes are in the oven, cook ground turkey in a frying pan on medium heat over the stove until browned. Season meat with the same spices as the potatoes. 

  3. Drain and rinse black beans and pour into frying pan with meat to heat. 

  4. Remove from oven and divide sweet potato chunks into four glass meal prep containers. Divide the meat and bean mixture on top of potatoes. 

  5. Slice and dice bell pepper into chunks. In the same frying pan, roast the pepper until softened and slightly charred. Divide among meal prep containers. 

  6. Break apart a slice of cheese of choice laying it evenly over top the hot meal. The heat from the other ingredients will begin to melt the cheese, and it will also melt when reheated in the microwave. 

  7. Cook eggs to preference (I typically do scrambled or fried) and then add one to each container. 

  8. Drizzle salsa over top. 

  9. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.

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