Recipe: Sweet Potato and Avocado Scramble
Did you know different colors of the same fruits and veggies can have different nutritional benefits and slightly different tastes? It may seem difficult to “eat the rainbow”, but this recipe gives you various color options for not only different foods, but also different colors of the same veggie!
Bell pepper is a good example of a vegetable that comes in different colors. You’ve likely seen peppers come in red, orange, yellow, and green colors. While green peppers are actually the unripe form of red peppers, they have different flavors and phytonutrients. Phytonutrients are chemical compounds found in plants that have been found to provide health benefits for humans. For example, lutein is found in green peppers and helps protect our eyes. Red peppers, on the other hand, contain lycopene which can help protect against certain cancers, especially prostate cancer.
This varies-by-color concept with phytochemicals is true for the sweet potatoes and tomatoes in this dish as well! If you find you’re lacking in the purple group, you could try snagging some purple sweet potatoes. Or maybe some heirloom tomatoes that come in vibrant shades of orange and yellow.
There are a lot of combinations of beautiful colors for this dish. We encourage you to make it your own and keep “eating the rainbow”!
Sweet Potato and Avocado Scramble
For the Crispy Parmesan Roasted Chickpeas
- Nonstick spray (optional)
- 1 large sweet potato, diced in 1/2 inch cubes (skin on or removed, per your preference)
- 2 tsp olive oil, divided
- 1 tsp salt, divided
- 1/2 small white onion, diced
- 1 red bell pepper, diced
- 5 large eggs
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ C cherry tomatoes, halved
- ½ large avocado, diced
- 1 green onion (aka: scallion), chopped
- Preheat oven to 400°F. Line a baking pan with aluminum foil or coat well with non-stick spray. Toss the sweet potato cubes with one teaspoon olive oil. Distribute them evenly over the baking pan and season with ½ tsp salt.
- Roast the sweet potatoes for 20 minutes. Then stir and roast for another 10 minutes until they are lightly browned all over and can be easily pierced with a fork. Remove from the oven and set aside.
- Heat a non-stick skillet on the stove over medium heat and add the remaining 1 tsp olive oil. When the oil is hot, add the onion and sauté until soft and translucent, about 2-3 minutes. Add the cherry tomatoes and red bell pepper and sauté until the red pepper softens, about 3 minutes.
- Add the eggs, garlic powder, remaining ½ tsp of salt, and black pepper to the frying pan. Cook for 5 minutes, stirring constantly, to cook eggs until set.
- Add the cooked sweet potatoes to the pan and stir to combine all ingredients.
- Remove the skillet from the heat once eggs are scrambled and tomatoes are soft. Divide the mixture between two bowls, top with the diced avocado and chopped scallion. Serve immediately.
- For the sweet potato: red potato, purple sweet potatoes, russet potato, or butternut squash
- For the bell pepper: any color bell pepper, zucchini, or mushrooms
Recipe Modified From: Well & Good