By Juanita Franco
Peel and dice the sweet potatoes into 1/2-inch cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt, pepper, and smoked paprika, and sauté for about 10-12 minutes, stirring occasionally, until they are tender and slightly crispy.
While the sweet potatoes are cooking, chop the onion and mince the garlic clove.
Once the sweet potatoes are cooked, push them to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic to the skillet. Cook for about 2-3 minutes until the onion becomes translucent.
Add the fresh spinach to the skillet. Stir everything together and cook until the spinach is wilted, about 2 minutes. Remove the skillet from heat and set aside.
In a bowl, crack the eggs and beat them well with a pinch of salt and pepper.
In another non-stick skillet, pour the beaten eggs and cook over low heat, stirring gently until soft curds form. Remove the scrambled eggs from the heat while they are still slightly runny as they will continue to cook in the residual heat.
Slice the avocado in half, remove the pit, and slice it into thin wedges.
Serve the scrambled eggs with the sweet potato and spinach hash on the side. Top with avocado slices.
Sprinkle a little more smoked paprika over the top if desired, and serve hot.
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This Breakfast Vegetarian Healthy recipe is ready in 30 minutes and features large eggs, medium sweet potatoes, fresh spinach and other delicious ingredients. Contains 450 calories total.
Peel and dice the sweet potatoes into 1/2-inch cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt, pepper, and smoked paprika, and sauté for about 10-12 minutes, stirring occasionally, until they are tender and slightly crispy.
While the sweet potatoes are cooking, chop the onion and mince the garlic clove.
Once the sweet potatoes are cooked, push them to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the chopped onion and minced garlic to the skillet. Cook for about 2-3 minutes until the onion becomes translucent.
Add the fresh spinach to the skillet. Stir everything together and cook until the spinach is wilted, about 2 minutes. Remove the skillet from heat and set aside.
In a bowl, crack the eggs and beat them well with a pinch of salt and pepper.
In another non-stick skillet, pour the beaten eggs and cook over low heat, stirring gently until soft curds form. Remove the scrambled eggs from the heat while they are still slightly runny as they will continue to cook in the residual heat.
Slice the avocado in half, remove the pit, and slice it into thin wedges.
Serve the scrambled eggs with the sweet potato and spinach hash on the side. Top with avocado slices.
Sprinkle a little more smoked paprika over the top if desired, and serve hot.
Calories per Serving: 450
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