I’m glad this recipe turned out all right because I was inspired by three different other recipes I have seen and tried before. And you can’t really go wrong when you add egg to anything. I made it for my family in an effort to introduce some more healthful options, and they were really pleased with it. It left all of us feeling full and satisfied – but not weighed down by a ton of food.
You can add or take away anything from the dish based on your preference. But I love all of these super foods, and I loved the way I felt after eating them!
- one yellow onion, chopped
- 3 garlic cloves, minced
- 3 bell peppers, chopped (any color, I used red and green)
- 2 sweet potatoes, halved
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1 package bean sprouts
- olive oil, about 2 tablespoons
- salt and pepper, to taste
Preheat oven to 400 degrees and bake the sweet potatoes until softened, about 45 minutes.
In a skillet, saute the onion and garlic until browned, or about two minutes, then add the bell peppers and cook for another 3-4 minutes. Then add the broccoli and cauliflower and continue to cook another 8-10 minutes.
In a separate pan, fry the egg in a little bit of oil.
When the sweet potatoes are ready, peel the potatoes and cut them into bite sized cubes.
When the egg is cooked and the veggies are softened, serve immediately by placing the sweet potato and skillet mixture in first, add the avocado and sprouts, and top with the egg.
You can add any additional spices or sauces like sriracha or kale pesto, etc. Enjoy!