Southwestern Veggie Scramble

I figured out in my early 20s that if I don’t plan and prepare my meals in advance, I’m probably not going to eat. (Vata anyone?) The only problem with meal prep is the monotony. Some people are okay eating the same thing 5 days in a row. Others refuse to touch leftovers. I’m somewhere in the middle, so experiment with creating large meals and repurposing them in different ways. For the past few days, I’ve been munching on this southwestern veggie scramble:

 

SOUTHWESTERN VEGGIE SCRAMBLE
1  15oz can black beans
2  small sweet potatoes, peeled + cut into 1 in pieces (or smaller)
1  small onion, chopped
2  ears sweet corn (1.5 c kernels)
1 tbsp  cumin
1/2 tbsp chili powder
1/2 tsp  paprika
salt/pepper
coconut oil

Pre-heat oven to 400 degrees. Toss sweet potatoes in coconut oil and bake for 40 minutes, stirring once halfway through. Remove from oven.

While cooking the sweet potatoes, cook onions and corn in 1 tbsp coconut oil until onions are translucent (about 7 minutes).

Drain black beans + rinse. Add to onion and corn. Add spices. Stir in sweet potatoes. Salt/pepper + more spices to taste. Voila!

CUMIN LIME SAUCE
1 c strained greek yogurt like Fage
*or*
1 c cashews soak overnight and blended to make cashew cream
juice of 1/2 lime
1/2 tbsp cumin)

Stir together. Serve on everything.

Now for the fun part…

BREAKFAST TACOS: Heat one serving of the veggie scramble in coconut oil + add an egg. Scramble about. Serve in flour tortillas with your favorite hot sauce.

VEGGIE TACOS: Serve veggie scramble in flour tortillas with cumin-lime sauce + your favorite hot sauce.

BREAKFAST HASH: Top one serving of the veggie scramble with a fried or poached egg, avocado chunks, and your favorite salsa.

VEGGIE BOWL: One serving of rice topped with veggie scramble, a handful of spinach or other greens, avocado chunks, cumin-lime sauce + salsa.

Can you think of any other delicious ways to serve this scramble?

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