Summertime

Glow 

Salad

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For those that have a savory tooth in the morning, this might be your next favorite breakfast!  This recipe has been a go-to lately especially when i'm craving something warm and flavorful. The spices I chose for this recipe give the sweet potatoes a little kick without any added salt. And the addition of  bell peppers  & arugula gives the dish so much freshness, texture and nutrition with minimal effort. This is what I call a perfect combined dose of flavor, nutrition, texture, and satisfaction!

Sweet Potato Breakfast Bites Recipe

Gluten-free, Lactose-free, vegetarian friendly

Servings: 2 

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Author: Huma Naz

Ingredients

  • 1 large sweet potato

  • 1/2 tsp cumin

  • 1/2 tsp black pepper 

  • 2 eggs 

  • 1 cup of of baby arugula

  • Bell peppers, diced

  • 1/3 cup cucumbers, sliced

  • 2 tbsp. hummus 

Directions

  1. Line a baking sheet with a parchment paper to prevent sticking

  2. Slice both ends of sweet potatoes then, cut the potatoes into about 1/2" thick lengthwise slices.  Lay them flat and spread across the baking sheet. 

  3. Bake the sweet potatoes at 400ºF for about 20 minutes or until slightly tender when poked with a fork

  4.  Serve the sweet potatoes warm. Top each slice with a smear of hummus, arugula, bell peppers, cucumbers, slices of egg, and freshly ground black pepper

 

Recipe Notes:

  • If you want to turn this recipe into a completely plant-based one, you can simply replace the egg with another protein source like 3 oz of tofu scramble or 1/3 cup canned and rinsed beans such as black beans or garbanzo beans per serving

  • You can refrigerate leftover slices of baked sweet potato in an airtight container & reheat it conveniently in a toaster!