Whipped Sweet Potato Breakfast Bowls

Directions

1. Step 1 complete

   Preheat oven to 400°F. Prepare a small, rimmed baking sheet with aluminum foil and add sweet potatoes. Bake 55-60 minutes, until easily pierced with a fork.

2. Step 2 complete

   In a large non-stick skillet over medium heat, add oil. Add bell pepper and mushrooms. Sauté for about 5 minutes, until softened, then add spinach and cook until wilted. Set aside and keep warm.

3. Step 3 complete

   In the same skillet over low heat, break eggs and cook about 3-5 minutes, until whites are set, and yolks are to desired doneness. Season with ¼ teaspoon salt and ¼ teaspoon pepper.

4. Step 4 complete

   Slice sweet potatoes in half and scoop flesh into a food processor. Add almond and oat blend, garlic powder, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper and onion powder. Process until whipped.

5. Step 5 complete

   Spoon sweet potato mixture into 4 bowls. Divide bell pepper mixture into each bowl and top each with an egg.

6. Step 6 complete

   Serve and refrigerate leftovers.