Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 bell pepper, diced
- 1 small onion, diced
- 1 medium zucchini, diced
- 1 lb ground turkey or chicken
- 2 tablespoons coconut oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- Optional: avocado for topping
- Optional: herbs for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add diced sweet potatoes and cook until they begin to soften, about 8-10 minutes.
- Add diced bell peppers, onions, and zucchini; cook until the vegetables are tender, about 5-7 minutes.
- Push the vegetables to one side of the skillet, add ground turkey or chicken, and cook until fully browned.
- Season with salt, pepper, garlic powder, and combine everything in the skillet; cook for an additional 2-3 minutes.
Notes
- Feel free to customize with your favorite vegetables and proteins.
- For added flavor, experiment with herbs like rosemary or parsley.
- This dish can be served with sliced avocado or a fried egg for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Paleo
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg