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–+ servings

Sweet Potato Breakfast Scramble

Beverly Verwey
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Servings 1
Calories 406 kcal

Ingredients
  

  • 1 medium sweet potato peeled and cubed
  • 1 large green pepper remove stem and seeds and diced
  • 2 green onions chopped
  • 1/4 cup tofu, extra firm crumbled
  • 1/2 tsp black pepper
  • 1/2 tsp curry powder
  • 2 cups kale chopped
  • 1/2 mango cut into strips
  • 1/4 cup vegetable broth

Instructions
 

  • Preheat the oven to Bake at 400 degrees F and prepare a baking sheet lined with parchment or silicone mat.
  • Peel and rice sweet potato. Place on the baking sheet and bake for 20 minutes or until soft.
  • Remove stem and seed of the green pepper and dice. Dice the green onion.
  • In a pan, heat a few tbsp. of vegetable broth on medium heat. Add the sweet potatoes, green pepper, onion, and spices. If needed, add more broth, a splash at a time, to prevent sticking. Cook for 5 minutes.
  • Add the crumbled tofu and kale. Mix well. Cook for 3 to 5 minutes.
  • Serve with mango strips.

Nutrition

Calories: 406kcalCarbohydrates: 55.3gProtein: 20.8gFat: 9.1gSodium: 92.6mg
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