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Stuffed Breakfast Potato Boat

This savory breakfast recipe provides a deliciously satisfying start to your day.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Calories 643.9 kcal

Ingredients
  

Ingredients

  • 1 Medium Sweet Potato (about 2 cups)
  • 1/2 cup Onion
  • 2 Cloves Garlic
  • 1 cup Broccoli
  • 1 cup Bell Pepper
  • 1 cup Mushrooms
  • 2 cup Spinach
  • 1 tbsp Ground Flaxseed

Instructions
 

Directions

  • Preheat the oven to 425°F. Pierce the sweet potato several times with the tines of a fork. Bake it (whole) on a lined baking sheet until the tip of a knife penetrates the skin easily, about 45-50 minutes.
  • Meanwhile, heat a small amount of water in a frying pan or sauté pan, and then add the diced onions. Sauté for 5 minutes, until the onions soften.
  • Add the minced garlic and sauté for 3 minutes until fragrant.
  • Next add the broccoli florets to give them a head start over the more tender vegetables. After a few minutes, add the diced bell pepper. Finally add the sliced mushrooms, and cook for a total of about 10 minutes over low heat, stirring occasionally, until the vegetables are tender.
  • Turn off the heat and stir in the spinach and ground flaxseed.
  • Cut the sweet potato in half and lightly mash it with a fork.
  • Spoon the sautéed vegetables on top each potato half, and enjoy!

Nutrition

Serving: 1gCalories: 643.9kcalCarbohydrates: 140.1gProtein: 19gFat: 4.6g
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