Sweet-Potato Breakfast Burrito

In a desperate hunt for a ingredients for a perfect breakfast, I felt uninspired with the boring usuals: eggs, cheese, lettuce. H0-hum.

Alas, the sweet potatoes from the night before caught my eye and helped drive me to this new culinary creation (for my tastebuds, anyway). The sweet potatoes and blue cheese perform brilliantly in this flavorful symphony. Because the sweet potatoes were already prepared, the ingredients were simple to toss together.

Mike eats like he’s famished most of the time. But today, he closed his eyes, put his head back, and emphatically cooed, “Mmmm!” That’s how I I knew this meal was delicious. I hope your family loves it too.

Nutritional Benefits:

While our taste buds danced in delight, I also felt satisfied at that we were receiving 26 grams of high quality protein and 3 servings of vegetables. This meal meets 130% of omega-3 recommendations. It provides more than half of the daily recommended intake for fiber, and offers a balance of both soluble and insoluble fibers. This meal packs a hefty dose of vitamins, minerals, healthful fats, and fiber. Most breakfast burritos won’t offer nearly the nutritional bang for your buck as this one does – see the nutrient composition at the end of this post. After enjoying this hearty burrito, I was left satisfied for hours without feeling a need to snack. I hope you’ll try this recipe and offer your feedback.

Thanks for reading. If you like this post, please share with others!

Cheers to colorful, flavorful, nutritious food!

-Frances

Serves 2 hungry tummies

• 4 eggs (can exchange all or part eggs with firm tofu.)
• 2 medium-large organic tortilla shells (can substitute with rice or salad mix)
• 1 cup diced, cooked sweet potatoes (seasoned or unseasoned)
• 1/2 cup salsa
• 1 cup pre-washed salad greens (suggestions: spinach, salad mix, kale, collard, or shredded cabbage)
• 4 tbsp Blue cheese crumbles

Seasonings:

• 1 tbsp fresh basil or fresh cilantro, washed and chopped (no need to remove the stems. They are delicious and nourishing!)
• Dollop of plain yogurt

Preparation – Assemble all ingredients on a clean counter space:

1. Place your pre-cooked sweet potatoes in a microwaveable bowl and heat until comfortably hot while eggs are cooking.
2. Chop onion.
3. Wash cilantro or basil. Chop cilantro or basil, but avoid removing stems.

Heat 2 tbsp avocado oil in a large skillet over medium heat. Saute’ onion and salsa over med-low heat. Add sweet potatoes if they need reheating.

When the onion becomes fragrant, whip eggs directly into the pan. Continue scrambling eggs. Add more oil or water if needed, 1 tbsp at a time. When eggs are fluffy but still soft, remove from heat.

Arrange burrito shells on plates. Divide egg mixture over burrito shells. Divide sweet potatoes among shells, placing to the side of eggs. Top with salad greens.

Dollop yogurt along the side of potatoes. Top with blue cheese and basil or cilantro.

Suggestions for Grace: Give thanks to the farmers, truck drivers, grocers, earth, and mineral kingdom for contributing to your food. Or anything else you might like to say before eating your scrumptious meal.

Nutritient Breakdown (Approximate)