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Sweet Potato + Pepper Breakfast Tray Bake

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I hate breakfast. Especially Whole30 breakfast. Have I mentioned that before? My perfect morning involves a cup of coffee and some quality time with the newspaper. The Whole30 requires a substantial breakfast that includes vegetables, protein and healthy fats,  which unfortunately are 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 and fat hit, a runny egg, sausage and avocado 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.

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Sweet Potato + Pepper Breakfast Tray Bake
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Instructions
  1. Pre-heat oven to 375F. 
  2. Put sweet potatoes, red onion, and peppers on a large rimmed baking tray.
  3. Pour avocado oil on vegetables.
  4. Sprinkle salt, pepper, fennel and rosemary onto vegetables and mix with a spoon (or your hands!) until all vegetables are coated with oil.
  5. 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. 
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10 comments

  1. Cassie Hendry says:

    Yum! You made a tray full of veggies (not usually my favourite) into something that looks delicious and colourful. Saving this for later! 🙂

  2. Alexandra Daum says:

    This looks awesome! I love vegetables for breakfast, especially like this, with a fried egg. This is perfect for when guests are over and you want something that won’t keep you in the kitchen for an hour (like pancakes), I love it!

    • leslie-anne weeks says:

      Fried egg makes (almost) everything better! Great idea for guests. I’ve also thought it would work as a great frittata filling, made ahead of time and then adding the eggs and baking while chatting with guests.

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