Meal Prep Mondays Vegan Breakfast

This recipe was submitted by Alex Torres of Meal Prep Mondays.


When I first started taking my nutrition more seriously I turned to social media for healthy meal ideas.  Meal Prep Mondays (Alex Torres) was one of the first Instagram accounts I followed and is one of the reasons why I started doing meal prepIn the beginning I had very little idea as to what I was doing when it came to meal prep but I continued to research and try different recipes.  Over time I got better at planning my meals and one day I got a major surprise.   Meal Prep Mondays featured my Southwestern Style meal prep on its Instagram page.  I’m sure for many people it was not a big deal; it was just another meal prep pic on Instagram.  But for me that feature was pivotal.  That moment was very encouraging and played a crucial role in my decision to start My Body My Kitchen a year later.

Image courtesy Alex Torres (@MealPrepMondays)

To this day, I still look up to Meal Prep Mondays; I truly value its role in motivating readers to eat healthier.  So I  was ecstatic when Alex agreed to contribute a recipe and have Meal Prep Mondays featured in my Breakfast Lovers Month campaign.  Alex now follows a plant-based diet.  Here is one of his go-to breakfast recipes.  I tried this recipe myself and I thoroughly enjoyed it along with a bowl of berries and almonds.


Prep time: 5 minutes . Cook Time: 15-20 minutes . Yield: Serves 1

INGREDIENTS
1 Large Sweet Potato, peeled and chopped into 1/2 inch cubes
1 Haas avocado
1/2 Cup Baby spinach
1/2 Tbsp Garlic, chopped
1/4 Cup Grape tomatoes, halved
2 Tbsp Olive oil
1 Tsp Apple Cider Vinegar
Salt, pepper, thyme

METHOD
1. In a cast iron pan or sauté pan add 1 tbsp olive oil, set to med-high heat. When hot, slowly add chopped sweet potato and cook for about 10 mins stirring often until soft. For extra soft potatoes add 2 tbsp water, cover and let cook on med-low for 5 mins. Set aside and let cool.

2. In same pan adjust heat back to med-high, add 1 tbsp olive oil. Now add spinach, halved tomatoes, 2 tsp salt, 1 tsp pepper, 1 tsp thyme, and garlic. Place heat on med-low and sauté spinach for about 1 minute or until withered. Add 1 tsp apple cider vinegar and let cook an extra minute then remove from heat.

3. Serve with halved avocado and you’re all set!

Nutrition (1 Cup of Sweet Potato): 407 Cals; 31g Carb; 31g Fat; 3g Protein; 6g Dietary Fiber

Nutrition calculated using the MyFitnessPal Recipe Importer

About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

Leave a Reply