Roasted Sweet Potato & Pepper Skillet

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A versatile skillet for brunch or dinner. For another version, omit bacon and add a 1/2 pound of shiitake mushrooms. Sauté mushrooms in 2 tablespoons coconut oil.

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Description

Roasted Sweet Potato & Pepper Skillet
Recipe Type: Brunch and Dinner
Author: Genevieve Doll
Serves: 4
Ingredients
  • 2 large sweet potatoes, medium dice
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • ½ pound natural or vegetarian bacon*, roughly chopped
  • 1 small onion, small dice
  • 1 medium red bell pepper, medium dice
  • 1 medium yellow bell pepper, medium dice
  • 3 cups baby spinach
  • Coconut oil for greasing pan
  • 4 cage-free eggs
Instructions
  1. Preheat oven to 425°. On a large-rimmed baking sheet, coat sweet potatoes with coconut oil, spices and salt. Roast 40–45 minutes, until browned and crispy.
  2. Meanwhile, in a sauté pan over medium heat, cook bacon until crispy, about 5 minutes. Drain all but 2 tablespoons of fat.
  3. Add onions; sauté 3–4 minutes until translucent. Stir in peppers, and cook an additional 2–3 minutes, until softened. Stir in spinach to wilt.
  4. Heat a frying pan over medium heat, adding oil to coat pan. Fry four eggs overeasy, keeping yolk soft.
  5. Stir roasted sweet potatoes into vegetables, and serve topped with a fried egg.
  6. <b>*TIP</b>: If using vegetarian bacon, sauté in an additional 2 tablespoons of coconut oil.

PER SERVING: 532 CAL; 16G PROTEIN; 41G FAT; 27G CARB (10G SUGARS); 1,175MG SODIUM; 5G FIBER

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