Taco Breakfast Bowl
Ingredients
The base
-
1
small
sweet potato
-
2
cups
leftover taco meat or other leftover protein
-
2
eggs
eggs
-
2
handfuls
leafy greens
-
1
cup
sauerkraut
Cooking ingredients
-
½
tbsp
avocado oil or coconut oil
-
Salt and pepper
to taste
Instructions
- Heat a skillet over medium-high heat and add the oil.
- Slice the sweet potato into ¼ inch rounds and add to the skillet, seasoning with salt and pepper.
- Cook the sweet potatoes for about 3-4 minutes on each side until golden brown.
- Transfer the cooked sweet potatoes to a paper towel-lined plate to absorb excess oil.
- Lower the heat to medium and add the leftover taco meat to warm it up.
- In another pan, cook the eggs to your preference, ideally over easy.
- Assemble the bowl with leafy greens, taco meat, sweet potatoes, sauerkraut, and top with an egg.
Nutrition Facts (estimated)
Servings
2-3
Calories
400
Total fat
20g
Total carbohydrates
30g
Total protein
20g
Sodium
400mg
Cholesterol
186mg
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