1/2 tablespoon coconut oil
1/2 pound sweet potatoes diced
1/2 large red pepper diced
1/2 large green pepper diced
1/2 large yellow onion diced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt more to taste
1/2 teaspoon black pepper
2 cups packed baby spinach roughly chopped
1 (8 oz) package mushrooms diced
2 cloves garlic minced or pressed
1 (15 oz) can black beans drained and rinsed
Salsa optional for serving, but highly recommended
Non fat plain greek yogurt optional for serving, but highly recommended (omit if vegan)
Fried egg optional for serving, but highly recommended (omit if vegan)
Melt coconut oil in a large saute pan over medium/medium high heat.
Add in sweet potatoes and cook for 10 minutes.
Add in peppers, onion, and spices and cook an additional 10-15 minutes, or until sweet potatoes are tender. Add more time if they’re not.
Add in spinach, mushroom, garlic, and cook for 2 minutes.
Stir in black beans.
Taste and re-season, if necessary.
If serving immediately: top with greek yogurt, salsa, and a gooey fried egg!
If serving later: store in fridge in an airtight container, then re-heat in microwave, then top with greek yogurt, salsa, and a gooey fried egg!
Nutritional information does not include salsa, greek yogurt, or egg.
Saturated Fat 1g