BREAKFAST BURRITO BOWL RECIPE

Ingredients

• 1/2  tablespoon coconut oil
• 1/2 pound sweet potatoes diced
• 1/2  large red pepper diced
• 1/2  large green pepper diced
• 1/2  large yellow onion diced
• 1  teaspoon chili powder
• 1  teaspoon cumin
• 1  teaspoon smoked paprika
• 1  teaspoon garlic powder
• 1/2  teaspoon salt more to taste
• 1/2  teaspoon black pepper
• 2  cups packed baby spinach roughly chopped
• 1  (8 oz) package  mushrooms diced
• 2 cloves garlic minced or pressed
• 1 (15 oz) can black beans drained and rinsed
•  Salsa optional for serving, but highly recommended
•  Non fat plain greek yogurt optional for serving, but highly recommended (omit if vegan)
•  Fried egg optional for serving, but highly recommended (omit if vegan)

Instructions

1. Melt coconut oil in a large saute pan over medium/medium high heat.
2. Add in sweet potatoes and cook for 10 minutes.
3. Add in peppers, onion, and spices and cook an additional 10-15 minutes, or until sweet potatoes are tender. Add more time if they’re not.
4. Add in spinach, mushroom, garlic, and cook for 2 minutes.
5. Stir in black beans.
6. Taste and re-season, if necessary.
7. If serving immediately: top with greek yogurt, salsa, and a gooey fried egg!
8. If serving later: store in fridge in an airtight container, then re-heat in microwave, then top with greek yogurt, salsa, and a gooey fried egg!

Recipe and Photo from Show Me the Yummy