I started having a savory veggie based “breakfast” (break my fast) lately because i know true hunger set in if I’m willing to eat Veggies.
Here’s just a simple sweet potato and greens meal.
I bake the sweet potato before I’m feeling hungry so its ready when i am. You can also batch bake some ahead of time and keep in fridge for a couple days or freeze them! Then just heat and eat.
The sweet potatoes in the pictures are the japanese kind with the lighter flesh. They are less sweet and more starchy. But still micronutrient dense.
Sweet Potato and Greens
Serves : 1
Cooking Time: 1 hour
INGREDIENTS:
- large Sweet Potato
- 1/2 Onion (red, sweet, white, yellow)
- 1 Tbs Minced Garlic or 1 tsp garlic powder
- 1 tsp Lemon Juice
- 1/2 cup diced grape Tomatoes
- 1 Tbs Coconut Aminos or Soy Sauce (gluten free tamari if needed)
- Sea Salt to taste
Tahini Dressing
- 2 Tbs Tahini
- 1 tsp Water
- 1 tsp Lemon Juice
- 1 tsp Garlic Powder
- Sea Salt to taste
Or use Hummus !
INSTRUCTIONS:
- Preheat oven 425°F
- Bake for 45 minutes to an hour. (Don’t poke holes in it before baking). Pierce through with a fork to check tenderness. You want it very soft.
- Mince and water saute the onion a couple minutes. add the minced garlic. Add more water if it dries out.
- Add the fresh or frozen greens to the pan. (Fresh cooks down a lot!)
- season with the tamari, lemon juice, and sea salt.
- Add the diced tomatoes and heat through.
- When the baked sweet potato is done and cooled some, slice open with a knife and fluff up with a fork.
- In a bowl, mix the Tahini Dressing ingredients together. Add the dressing to the hot potato.
- Top with the cooked greens.
- Add sea salt to taste. Enjoy!
Yum! Enjoy
