Simple Sweet Potato Hash
This nourishing meal is perfect for anytime of the day. It makes for a well-balanced plate of carbohydrates, fat, and protein, all being essential for you body to function. Beetroot and sweet potato provide plenty of fiber for digestion, and vitamins and minerals that help to improve immune function, heart health, and exercise performance. The root vegetables, combined with the egg, arugula, onion, and avocado create a nutrient-dense powerhouse. The best part about this recipe is that it is versatile, and you can add which ever vegetables or protein you would like to the sweet potato base. Let's get creative! If you are interested in learning more about nutrition for digestion or how to eat more colorfully like in this recipe, check out The Digestive Tune Up™ Program or The Rainbow Challenge™ Program.
Ingredients
- 1 sweet potato washed, peeled, diced
- 1 beet washed, peeled, diced
- 1 cup arugula
- 1/2 cup yellow onion chopped
- 2 tablespoons olive oil extra virgin
- 1 egg
- 1/2 avocado
- 1 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper (to taste)
Instructions
- Preheat oven to 400 degreesFahrenheit
- In a large bowl, add diced sweet potato, diced beet, chopped onion, 2 tablespoon of olive oil, and spices (thyme, onion powder, garlic powder) and toss.
- Place on parchment-lined skillet or baking sheet and sprinkle over salt and pepper to taste. Bake for 40 minutes or until lightly browned.
- Add sweet potato hash over bed of arugula.
- Fry egg over easy and add on top of the sweet potato hash.
- Add sliced avocado for garnish (or add any other garnish of choice) and enjoy!
