Sweet Potato Breakfast Bowls with Beet Greens and Avocado

• Vegetarian
• Gluten free

• Produce

  • 3 washed and chopped oz 2 bunches beet greens
  • 1 Avocado, large
  • 5 oz Baby spinach
  • 3 cloves Garlic
  • 1 Sweet potato, large roasted

• Refrigerated

  • 4 Eggs, fried

• Condiments

  • 1 Hot sauce
  • 1 Salsa

• Baking & Spices

  • 1 Salt and cracked pepper

• Oils & Vinegars

  • 1 tbsp Grapeseed or olive oil

• Nuts & Seeds

  • 1 Chia seeds
  • 1 Sunflower seeds

• Dairy

  • 1 Sour cream/greek yogurt

Found on theroastedroot.net

Description

Directions

• Preheat your oven to 400 degrees F.
• Wash and pat dry the sweet potato. Poke holes in it using a fork, wrap it in foil, and bake in the oven for 60 to to 70 minutes, or until very soft and juices are seeping out. Remove potato from the oven and allow it to cool before removing the foil. Slice it into thick slices and set aside until ready to use.
• In a large skillet, add the oil and heat to medium-low. Add the garlic and saute until fragrant, about 1 minute. Add the chopped greens and spinach and cover the skillet with a lid. Allow greens to cook until softened, about 2 to 3 minutes.
• Divide greens between 4 bowls. Add sweet potato slices, avocado, and fried eggs.
• Serve with sunflower seeds, chia seeds, salsa, and/or a dollop of sour cream or plain Greek yogurt.