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Sweet Potato Scramble

This low carb sweet potato scramble is the perfect way to power up your day while staying on track with diets and weight loss programs. It’s loaded with healthy fats, complete protein and potent antioxidants. The combination of eggs, avocado and sweet potato fills you up and gives you plenty of energy for your day.

The eggs in this recipe provide complete protein, which curbs hunger pangs while helping build lean muscle mass. Lean muscle mass is key for weight loss programs since it increases the calories burned on a daily basis. Sweet potatoes are nutritional powerhouses—they’re a great source of complex carbs and serious antioxidants. They are rich in vitamin A in the form of beta-carotene, which boosts immunity, promotes healthy eyesight and helps protect the skin from sun damage. Sweet potatoes are also packed with vitamin C, several B-complex vitamins, copper, pantothenic acid and manganese.

The other important ingredients in this dish are the avocados, bell peppers and tomatoes. Avocados are a true superfood that provide monounsaturated fats, also known as “healthy fats,” and a good dose of dietary fiber. They are also a good source of folate, potassium, ad vitamins C, E and K. The tomatoes and red bell peppers have strong levels of beta-carotene and lycopene, a powerful antioxidant that boosts heart, bone and eye health and improves cognitive function.

This hearty scramble is delicious any time of day and can even be prepared the night before and re-heated in the morning. Click here to find more healthy recipes and learn about our weight loss programs.

Ingredients

1 large sweet potato, cubed
6 large eggs
1/2 Hass avocado, chopped
1/2 small onion, chopped
1 red bell pepper, chopped
1 tsp garlic, minced
1/2 cup tomatoes, chopped
1 ½ tbsp. extra virgin olive oil
1/2 tsp paprika

Directions

Preheat oven to 400ºF. Line a baking pan with aluminum foil or parchment paper. Mix together ½ tbsp. extra virgin olive oil with the sweet potato cubes. Add them to the pan and season with Kosher salt and freshly ground black pepper to taste.

Roast the potatoes for approximately 25 minutes, taking them out about halfway through to stir so that they cook evenly. Remove from the oven.

Add one tbsp. of extra virgin olive oil to a skillet and warm over medium heat. Once heated, add the chopped onion and sauté until soft. Add the bell pepper and sauté for another minute or two. Next add the eggs and minced garlic and stir slowly but continuously. When the eggs look about halfway cooked, add the tomatoes and sweet potatoes. Season the entire mixture with Kosher salt and freshly ground black pepper. Cook for another two minutes and remove the skillet from the heat.

Split the mixture between bowls and top with diced avocado. Serve immediately or store in a sealable container in the refrigerator.

Makes two servings. 

 

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