Sweet potato breakfast tacos
Sometimes the night calls for breakfast for dinner, you know those nights? You want something comforting and delicious, hearty and yet also healthy! Well I have come up with a yummy dinner which has both dinner elements, as well as hearty breakfast...
You can't really go wrong with tacos for dinner (or lunch or breakfast!) I mean tacos are so versatile, they are hearty, they are so scrummy! This dinner blends soft tacos with roasted veggies, spicy sriracha, and scrambled egg for a dose of protein. The beauty of this meal is that it is ready in under 45 minutes (if you use store bought taco shells, I made my own and I will write a separate blog post with the recipe for those!)
I always make meals for two people, so you will have to eye how much filling you will want if you are planning on feeding 2,3,4 etc people with this.
First get your ingredients: a medium sized sweet potato, 3-4 white mushrooms (baby bellas would be great here too), large onion, a red or yellow bell pepper, a carrot, soft tacos, 4 eggs, and sriracha (or whatever hot sauce you like, you can also use salsa!).
Wash the mushrooms and pepper. Peel the sweet potato and carrot. Then chop everything into small cubes, you want small bite sizes. Mix all the veg into a bowl and drizzle with a little olive oil and sprinkle with salt and pepper. Mix well with your hands until they are evenly coated. Lay the veggies on a parchment paper-covered baking sheet and place in the oven at around 425F - I like to set mine on convection setting, it seems to cook more evenly and quicker. I bake the veggies for about 25-30min.
Keep an eye on them though as they will go from perfect to burnt very quickly!
Once the veggies are cooked through, remove them from the oven and set aside.
Scramble your eggs using your favorite egg pan, quick tip be generous with the olive oil and use a fork to start the scrambling - they seem to be fluffier this way!
Once your eggs are done assemble the tacos into your finger-licking meal, layer some egg on each one, then your roasted veg and finally drizzle with the sriracha! Be adventurous though, if you have an avocado lying around toss some on, maybe a few sprigs of cilantro? These are delicious and filling and you want feel terrible after indulging in them!
Enjoy!
You can't really go wrong with tacos for dinner (or lunch or breakfast!) I mean tacos are so versatile, they are hearty, they are so scrummy! This dinner blends soft tacos with roasted veggies, spicy sriracha, and scrambled egg for a dose of protein. The beauty of this meal is that it is ready in under 45 minutes (if you use store bought taco shells, I made my own and I will write a separate blog post with the recipe for those!)
I always make meals for two people, so you will have to eye how much filling you will want if you are planning on feeding 2,3,4 etc people with this.
First get your ingredients: a medium sized sweet potato, 3-4 white mushrooms (baby bellas would be great here too), large onion, a red or yellow bell pepper, a carrot, soft tacos, 4 eggs, and sriracha (or whatever hot sauce you like, you can also use salsa!).
Keep an eye on them though as they will go from perfect to burnt very quickly!
Once the veggies are cooked through, remove them from the oven and set aside.
Scramble your eggs using your favorite egg pan, quick tip be generous with the olive oil and use a fork to start the scrambling - they seem to be fluffier this way!
Once your eggs are done assemble the tacos into your finger-licking meal, layer some egg on each one, then your roasted veg and finally drizzle with the sriracha! Be adventurous though, if you have an avocado lying around toss some on, maybe a few sprigs of cilantro? These are delicious and filling and you want feel terrible after indulging in them!
Enjoy!
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