Say that three times fast, haha! These brunch bowls are so filling and delicious with a ton of good-for-you ingredients. I love to make these up on a weekend when I have sweet potatoes in my pantry that need to be used up. It has a little bit of a smokey flavor with some sweet and heat. It's so delish with your favorite gluten free bread dipped in the runny egg.
What You'll Need:
• 1 sweet potato
• 1/2 lb turkey sausage (or any sausage is fine)
• 1/2 can black beans, drained & rinsed
• 2 eggs
• 1/4 red bell pepper
• 1/4 green bell pepper
• 1/4 sweet onion
• 1 avocado
• 1/2 cup cherry tomatoes, quartered
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp red pepper flakes
• 2 cloves garlic, chopped
• Avocado Oil
• Hot sauce
• Salt & pepper
How To:
≥≥ In a pan, brown your turkey sausage.
≥≥ Dice up your veggies into a small dice. The sweet potato, bell pepper, onion, garlic, tomatoes, and slice the avocado into thin strips.
≥≥ Remove your sausage and heat up about 1 tablespoon of avocado oil. Add in your sweet potato, bell pepper and onion. Once almost done and the sweet potato is tender but still holds together, add in your garlic and spices: spoked paprika, onion powder, red pepper flakes, salt and pepper.
≥≥ Add your sausage back to the pan with the veggies and add in your drained and rinsed black beans. Stir to combine.
≥≥ In a separate pan, cook 2 eggs over easy (or however you like your eggs!) and toast up a piece of gluten free bread.
≥≥ Assemble your bowls with the sweet potato hash on bottom, top with your eggs, avocado, tomatoes and hot sauce of choice! Dip the bread into your eggs.
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