Sweetpotato & Black Bean Scramble

Good for Breakfast, Lunch, or Dinner

Scramble bowls are excellent for quick meals for breakfast, lunch, or dinner! This recipe is a single serving, but can be doubled or tripled to meet the needs of you and your family.

We microwaved our sweetpotatoes and beans because shortcuts! Feel free to used roasted sweetpotatoes and cooked black beans to achieve the same results, with a little more love.

• Yield: 1 serving

• Prep time: 5 min

• Cook time: 10 minute

• Total time: 15 minutes

Ingredients

• 2 eggs (large)

• 1 small Farm Pak sweetpotato

• 1/2 cup canned black beans, drained

• Half an avocado, diced

• 1/2 tsp. cumin plus another 1/2

• 1 and 1/2 tsp. paprika, divided

• 1 Tbsp. olive oil

• 1/2 tsp garlic salt

• 1 tsp. sea salt

• fresh cracked pepper

Directions

1. Wash sweetpotato and wrap with damp paper towel and microwave for 4 minutes or until the sweetpotato is soft but skin does not break.

2. Allow sweetpotato to cool for about 1 minute, then dice into bite-sized pieces. Warm olive oil in a medium skillet and add sweetpotatoes. Gently sautee the sweetpotatoes until they are coated with the olive oil, then add 1/2 tsp. cumin, 1 tsp. paprika, and garlic salt and cook for about 3 minutes.

3. Add in black beans and the remaining cumin and 1/2 tsp. paprika and incorporate together with the sweetpotatoes. Cook on medium for another 3-5 minutes.

4. Beat eggs in small cup or bowl and add to a greased skilled on medium to low heat. Scramble the eggs to desired doneness. Add in the sweetpotatoes and black beans and cook on low for about one minute.

5. Remove from heat, place scramble in dish of choice. Add in diced avocado and garnish with remaining paprika, sea salt, and cracked pepper.