Sweet Potato Brunch Skillet - Ishani Vellodi Wellness

Ingredients

• 3 cups diced sweet potato
• 2 cups sliced colored peppers (red, yellow, or orange work best!)
• 1 cup sliced onions
• 1 cup chopped bacon (tip: skip to make it vegetarian!)
• 1/2 cup canned kidney beans
• 1/3 cup shredded cheddar cheese (optional)
• 4 eggs (optional)
• 2 cloves garlic, minced
• 3 tbs olive oil
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• Preheat oven to 220 degrees Celsius
• In a large skillet, over medium heat, add 2 tbs olive oil, 3 cups diced sweet potatoes, 1/2 tsp salt, and 1/2 tsp of garlic powder
• Toss gently until the sweet potato starts to brown, then cover and allow to cook further
• In a separate skillet, add 1 tbs olive oil, chopped bacon, and minced garlic
• Once the bacon cooks about halfway, add the sliced onion and peppers, and sautee until the onions turn translucent and the peppers fully soften
• Uncover the sweet potatoes, add the bacon and pepper mix to the large skillet, as well as the kidney beans, and 1 tsp of salt, and stir well
• Once the sweet potatoes have fully softened, and all the ingredients are well combined, remove the skillet from heat
• Optional: Create four wells, and crack one egg into each, and then top with the shredded cheddar cheese
• Place in the oven, and bake for roughly 10 minutes, or until the cheese has fully melted and the eggs have cooked
• Enjoy!