sweet potato + pepper breakfast tray bake

sweet potato pepper tray bake
sweet potato pepper tray bake

I hate breakfast. Have I mentioned that before? My perfect morning involves a cup of coffee and some quality time with the newspaper. The Whole 30 requires a substantial breakfast that includes vegetables, protein and healthy fats which unfortunately is not the nutritional composition of my cherished cup of coffee. So when i'm working on the Whole 30 or trying to be a super by-the-book paleo superstar I find the only way I can get vegetables, carbohydrates and healthy fats into me in the morning is with this sweet potato and pepper tray bake. Roasted sweet potatoes, red onion and peppers are sweet enough to make me less weirded out about vegetables in the morning and to get my protein hit, a runny egg and sausage on top do the trick.  This tray bake is quick to assemble and easily can be doubled (or tripled!) because we all know successfully completing the Whole 30 is ALL about prep. 

sweet potato + pepper breakfast tray bake
serves 4

2 large sweet potatoes, 1-inch dice
1 red onion, 1-inch dice
1 red pepper, 1-inch dice
1 yellow pepper, 1-inch dice
1 orange pepper, 1-inch dice
3 tbsp avocado oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 tbsp fennel seeds
1 tsp dried rosemary

Pre-heat oven to 375F. 

Put sweet potatoes, red onion, and peppers on a large rimmed baking tray. Pour avocado oil on vegetables. Sprinkle salt, pepper, fennel and rosemary onto vegetables and mix with a spoon (or your hands!) until all vegetables are coated with oil and hers. 

Bake in the oven for 30 minutes, or until sweet potato is fully cooked. Halfway through baking time, give the vegetables a stir around the pan to prevent sticking. 

sweet potato pepper tray bake breakfast

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