My favorite season is rolling in! I don't think I could live anywhere that doesn't have Fall....I love the leaves, the sweater and rosy cheek weather, the fall fashion, the pumpkin everything and those cool, crisp nights. Love. It. I also find that September is a natural time to reorganize and plan. Maybe it's that back to school vibe...maybe it's that it's the last quarter of the year. Either way, it's had me thinking about meal prep. I got away from a lot of meal prep as I navigated the postpartum period after this sweet little baby joined us and I've been winging it. It's time to get back to a little bit more organization....and less cereal for dinner if I'm being completely honest here.
This breakfast bowl combines apples, sweet potatoes, turkey sausage and spinach. This fall sweet potato home fry mixture is paired with scrambled eggs for a wholesome start to the day. It's easy to put together and makes 4 meals ready to go.
Here's what you'll need:
-1 medium to large sweet potato, peeled and chopped
-1 medium to large apple, peeled and chopped
-1/2 onion, peeled and chopped
-1-2 generous handfuls of spinach
-6-10 turkey breakfast sausages
-5-6 TBS olive oil
Add approximately 3 TBS olive oil to a large skillet and heat on medium. Once heated, add the chopped onion and stir fry until softened, which takes approximately 2-3 minutes. Add the sweet potato and apple. Add salt and pepper to taste and continue to stir fry together for approximately 20-25 minutes until the sweet potato and apple are fully cooked. Add more oil as you feel like the ingredients are getting dry and sticking to the pan. In a separate skillet, prepare your turkey sausage (or you can substitute any sausage you prefer) according to the directions (I used a 10 pack of turkey breakfast sausage links). Once fully cooked, remove from the heat, chop into pieces and add into the large skillet with the other ingredients. Toss 1-2 generous handfuls of spinach into the skillet and stir fry until reduced in volume and cooked throughout the other ingredients. Remove the skillet from the heat and allow to cool.
Prepare 6 eggs by scrambling them in another skillet. Divide the eggs and fall sweet potato mix into four separate meal containers. Store covered in the fridge and enjoy!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.