Sweet Potato Breakfast Hash + Meal Prep

Anyone else have a hard time getting a good breakfast in the morning during the week? It seems like there’s never enough time in the morning to cook a good breakfast so I find myself grabbing a bar as I run out the door.

I made this breakfast hash as a meal prep for quick healthy breakfasts you can grab and microwave –  no cooking or prepping necessary the day of. If you have a job where you can eat your breakfast hash when you get to work then throw the mason jar in your bag and bring it with you! While I intended this to be a meal prep recipe, it makes a great weekend breakfast too.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Sweet Potato + Kale = Super Food Breakfast Hash

Sweet potato makes all the difference in this breakfast hash. Not only does it give a nice flavor and texture, it’s healthier! The fiber and protein of sweet potato keeps you full through the morning. Kale is FULL of vitamins and I love to quickly chop and throw it into these types of dishes for an extra serving of veggies. Plus that dark green is so pretty!

I got about 4 servings out of this, which I put into mason jars and stored in the fridge to grab in the mornings. If you’re on the go, wholly guacamole single serving packs are awesome to add in after you’ve heated it up.

Tip 1: dice the sweet potato into pretty small pieces so they cook faster.

Tip 2: I found these easy white, screw-on tops for mason jars on amazon. I like them because they’re easier to clean / use and they don’t rust. You can find them here.

Sweet potato and kale breakfast hash with avocado and cilantro. Meal prep for easy breakfast during the week

Sweet potato and kale breakfast hash with avocado and cilantro. Meal prep for easy breakfast during the week

5.0 from 4 reviews
Sweet Potato Breakfast Hash + Meal Prep
 
Cook time
Total time
 
Cuisine: Breakfast
Serves: 4
Ingredients
  • 1 med sized sweet potato, diced into small pieces
  • 6 eggs
  • 2 cups coarsely chopped kale
  • ½ cup shredded mozzarella cheese
  • Avocado or wholly guacamole single servings
  • Cilantro for garnish
  • EVOO + S & P
  • Mason jars and lids
Instructions
  1. Saute sweet potato in olive oil over medium high heat for about 7 min stirring occasionally.
  2. Add the chopped kale and saute another 3 minutes. Season with salt and pepper
  3. Turn down the heat to medium. Whisk eggs together and add to the pan, stirring frequently.
  4. Just before the eggs are fully cooked, take the pan off heat (they will continue to cook another couple minutes) and stir in the cheese.
  5. Divide into mason jars or serve on plates and garnish with avocado and cilantro. Enjoy!

Sweet Potato Breakfast Hash Meal Prep for easy weekday breakfasts on the go! Healthy and filling to sustain you through the morning.

Quick Bok Choy and Mushrooms Side Dish

Bok choy is a type of asian cabbage that doesn’t look like typical cabbage. It has multiple health benefits and it’s so tasty!! It’s currently my favorite vegetable side. Honestly, I’d kinda forgotten about it and I’ve been missing out! Best things about this recipe: yummy, easy and quick. Make this a side for one of your weeknight meals. This recipe serves 2 so double or triple for more people or left-overs.

Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!Bok choy and mushrooms nourshing side dish. Bok chop has many health benefits. Make in 10 min!

Health Benefits of Bok Choy

-Low calorie and low fat

-Vitamins C, A, K and calcium

-Cancer protection

*Note: sometimes I post links to products for which I get a small commission if you purchase through me, at no extra cost to you. I only promote products I have tried and truly value. Thank you for your support!

Bok Choy and Mushrooms Side Dish
 
Prep time
Cook time
Total time
 
Recipe type: Side
Serves: 2
Ingredients
Instructions
  1. Rinse and dry the vegetables. Chop mushrooms into halves or thirds. Chop bok choy into smaller pieces.
  2. Heat sesame oil with agave or honey in a pan over medium heat. Add the mushrooms and saute for 5 minutes.
  3. Add in bok choy and saute another 3 minutes or so. Season with garlic salt.
  4. Serve warm garnished with sesame seeds.

Baby bok choy sautéed with mushrooms, toasted sesame oil and honey. 10 min veggie side dish for weeknights!

 

Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens

I am a big fan of recipes using something that can be stuffed. It opens up room for creativity and it’s pretty tasty too! I love stuffed mushrooms because it uses a vegetable as the base rather than carbs, making it a healthier option.

Some reasons why I came up with this stuffed mushrooms recipe:

-I love mushrooms

-Vegetarian

-Low carb

-Savory

-It looks fancy (great for parties)

-Can be an appetizer or meal

Stuffed mushrooms with cauliflower, couscous, swiss chard. Great for meal or appetizer. Stuffed mushrooms with cauliflower, couscous and swiss chard. Great meal or appetizer!Stuffed mushrooms with cauliflower, couscous and swiss chard. Great meal or appetizer!You can use either larger portobello mushrooms or small to medium sized depending on what you’re making them for. As a meal, I prefer to use the larger ones. The smaller sizes make great appetizers.
If there’s one thing that you MUST do in this recipe, it’s use REAL parmesan cheese. Please please please don’t use the kraft, perfectly manufactured into equal length pieces, fake parmesan “cheese.” Buy real parmesan in a block and grate it at home. It makes ALL the difference. If you’re vegan, then you can eliminate the cheese all together (so sad), and in that case I would add a little more seasonings/salt to make up for the flavor parmesan adds.

4.0 from 1 reviews
Vegetarian Stuffed Mushrooms with Cauliflower, Couscous and Greens
 
Prep time
Cook time
Total time
 
Recipe type: Meal, Appetizer
Serves: 2-4
Ingredients
  • 6 large portobello mushrooms OR 12 medium sized or a combo
  • ½ head cauliflower (frozen or fresh)
  • 1-2 shallots
  • ½ cup couscous (cooked in water or vegetable broth for more flavor)
  • 3 cups greens of your choice (spinach, kale, swiss chard)
  • ½ cup parmesan cheese, grated
  • 4 cloves garlic, minced
  • Fresh rosemary
  • S & P
  • Garlic salt
Instructions
  1. Preheat the oven to 350 degrees. Cut out the stems and create a space for filling in your mushrooms. Prep a cookie sheet with sides with olive oil and brush olive oil on the mushrooms. Sprinkle garlic salt on the mushroom bottoms.
  2. Cook couscous according to the package (you’ll only need to cook ½ cup). This takes 5 min.
  3. Boil cauliflower florets in a pot until soft. Drain and puree in a food processor or blender with salt and 1-2 tbsp olive oil.
  4. Chop the shallots and greens into small pieces.
  5. Heat olive oil in a pan over medium/high heat and saute the shallots and minced garlic for a few min. Add in the greens and saute another 1-2 min, until the greens wilt.
  6. In a bowl, mix together the couscous, pureed cauliflower, and greens mixture. Season generously with salt and pepper, garlic salt and chopped fresh rosemary.
  7. Fill the mushrooms with the mixture and top with grated parmesan cheese
  8. Bake for about 12 minutes or until the cheese has melted. Top with more fresh rosemary and enjoy!

Vegetarian stuffed mushrooms with cauliflower, couscous and swiss chard. Can be a meal or appetizer!

 

20 min Healthy Broccoli Cheese Cauliflower Soup + Bone Broth

Healthy dinner in 20 minutes? Yes please! Can we agree that broccoli cheese soup is da bomb? Good. You know what else is da bomb? Sneaking veggies and protein without tons of calories into your meal.

Let’s talk about my new favorite sneaky protein for a sec: bone broth.

What is Bone Broth?

Bone broth is made by boiling and then slow cooking the bones of healthy animals with veggies and herbs. This is different from regular chicken broth or bone broth. The slow-cooking process extracts super healthy minerals and collagen from the bone of the animal. It’s also really flavorful.

Note: This post contains affiliate links. If you purchase a product through one of the links on my page, I’ll earn a small commission at no extra cost to you. I appreciate your support!

Health Benefits of Bone Broth

Supports joints

Boosts the immune system

Improves digestion and gut health

Bonus: improves hair, skin and nails!

You can make your own bone broth easily in a crock pot with bones from your local butcher and whatever veggies and herbs you have on hand. You can also buy it here.

My favorite alternative to buying or making bone broth is Collagen Powder. It’s a flavorless, odorless white powder that can be added to any liquid. One scoop has 10 grams of protein and those healthy minerals that give you all the same benefits of bone broth. I LOVE it because I can sneak it into my coffee, tea, soups or even water without changing the flavor.

I love being sneaky :)

In this recipe, you can use either bone broth or regular broth with collagen powder added for that extra protein and health benefits.

Where to find collagen powder

Broccoli Cheddar Soup | Healthy Recipes | Vegetarian | Gluten Free

This broccoli cheese soup will satisfy your craving for a creamy comfort food and keep you on track to your goals. I add bone broth or collagen powder as a way to add more protein and health benefits. I didn’t add meat because I like the simplicity of the recipe, but I do think chicken would be a good addition.

5.0 from 1 reviews
Healthy Broccoli Cheese Cauliflower Soup + Bone Broth
 
Cook time
Total time
 
Recipe type: Soup
Serves: 2
Ingredients
  • 16 oz cauliflower florets or cauli “rice”
  • 2 cups broccoli, steamed
  • 1 Tbsp butter or ghee
  • 1 ½ cups bone broth OR vegetable/chicken broth with collagen powder
  • ½ cup shredded cheddar cheese
  • S + P
Instructions
  1. Add cauliflower florets or pieces to a pot with 1 cup water. Bring to a boil and then down to a simmer for 10-12 minutes (depending on how big your cauli pieces are).
  2. If there’s a significant amount of water in the bottom of the pan, drain it. Let it cool for a few minutes.
  3. Add to a food processor or blender with about half of the bone broth, butter and S + P. Blend until smooth and creamy. (If using collagen powder, add right to the blender at this point).
  4. Add the rest of the broth and blend.
  5. Throw a cup of broccoli into each bowl of soup and garnish with cheddar cheese.

Never miss a post! I send out my new posts + weekly deals and fun finds once a week. Sign up here!

Healthy Broccoli Cheese Soup with Bone Broth. Easy weeknight meal. Plant-based diet.

Sweet Potato, Beet and Chickpea Bowl with Tahini

There’s a little sweet, a little savory and A LOT of healthy going on in this sweet potato / beet / chickpea / kale / tahini bowl.

Bonus, it’s vegetarian, if that’s important to you. It’s also gluten free and vegan for that matter.

The reason I LOVE this bowl is because it’s all veggies and it’s actually filling and satisfying. Without meat or dairy! That’s a rare find if you ask me.

Sweet Potato, Beet and Chickpea Bowl with Tahini | Healthy Dinners | Vegetarian Meals | Meatless Monday | Gluten Free | Vegan | Meatless MondayI want to talk a little bit about tahini in case you’re not familiar with it. Tahini is ground sesame seeds that comes in a jar and looks kinda like peanut butter. You can find it near the peanut butter in the store. I love using tahini because it adds a creaminess and substance to salads and other dishes. It can be thinned out for a more runny consistency in a salad or kept thicker for heartier dishes. It has 6g of protein per serving which makes it a great addition to vegetarian dishes.

Speaking of protein, this recipe is packed with it (which is awesome for a vegetarian dish)! Chickpeas, sweet potatoes and tahini all have a significant amount of protein.

Fun tidbit: Beets and kale are rich in antioxidants (cancer prevention) and high in minerals and vitamins.

Enjoy this super healthy, guilt-free, hearty meal!

Sweet Potato, Beet and Chickpea Bowl with Tahini | Healthy Dinners | Vegetarian Meals | Meatless Monday | Gluten Free | Vegan | Meatless Monday

Sweet Potato, Beet and Chickpea Bowl with Tahini
 
Recipe type: Lunch
Serves: 4
Ingredients
  • 3 small or 2 large sweet potatoes, baked and diced
  • 1 can organic chickpeas / garbanzo beans
  • 3 beets, peeled, roasted and diced
  • 4 cups kale, sauteed in olive oil until wilted

  • Tahini Dressing
  • 2 tablespoons tahini paste
  • 1 teaspoon apple cider vinegar
  • Juice of ½ lemon
  • **Store bought option: Trader Joe’s Tahini Sauce (no sneaky ingredients and super easy!)
Instructions
  1. Bake the sweet potatoes at 350 for 45 min - 1 hour. At the same time you can roast the beets. I like to peel them first, roast them whole and then dice. You can saute the kale at any time in olive oil with salt and set aside. When everything is done cooking, mix together all the ingredients in a bowl and top with the dressing! The dressing is super delicious homemade, but as an alternative, Trader Joe’s Tahini sauce (near the hummus in the store) is a great option. Drizzle with dressing and enjoy!

 

Kale Tahini Salad

KALE.

I know what you’re thinking.

You’d rather eat a piece of cardboard than a kale salad. I get it. It’s kinda bitter, the texture is weird and it’s just not all that appealing. I want to change your mind about this. Besides being a trendy food right now, it is actually REALLY good for you and can be prepared in a way that you’ll enjoy it. Trust me.

Some tidbits about kale:

-It is one of the most nutrient dense foods containing high vitamins and minerals but low calories

-It’s packed with antioxidants (cancer prevention)

-Can help lower cholesterol

The trick is to prepare it in a way that gets rid of that bitterness and strange texture. If you’ve read anything about kale before maybe you’ve seen instructions to “massage” your kale… *rolls eyes* Ain’t nobody got time for that! I’ve never massaged my kale and I don’t intend to. I typically eat kale sauteed in a little olive oil. Then I add other flavors to it. If I eat it raw, I mix it in a dressing and let it sit in that for a few hours. It’s one of the only types of salad you can leave in a dressing without it getting soggy – it actually makes it better.

So let’s cut to the chase. This recipe is so simple. I buy all the ingredients for it at Trader Joe’s and there’s little prep involved. This salad is good warm or cold. When you first prepare it, it’s warm, but it keeps well in the fridge for a few days and is good cold too.

What to do with Kale? Tahini makes kale sooooo much better. Sauté with tahini and cherry tomatoes and pine nuts for a tasty and healthy salad! Repin and save for later


Kale Tahini Salad
 
Recipe type: Salad
Serves: 2
Ingredients
  • 3 cups raw kale (take off the hard "spine" that is attached to a lot of the leaves)
  • ½ cup cherry tomatoes, cut in halves
  • 2-3 tablespoons Trader Joe's Tahini sauce - side note: this is not the same as tahini paste, if you have tahini paste you’ll need to add lemon juice, garlic and salt to creat the sauce
  • Handful toasted pine nuts
  • You don't need any seasonings because the tahini sauce already has lots of flavor!
Instructions
  1. Saute the raw kale in a pan with olive oil over medium heat. It will wilt down the way spinach does but not as much. This should only take about 5 minutes. Then throw in the tomatoes and let them warm up in the pan for a couple more minutes.
  2. Mix the tahini with a tablespoon of water in a jar and stir together with a fork. This is just to make the tahini a little more runny so that it can coat all the kale well. Toss the kale and tomatoes with the tahini in a big bowl and top with pine nuts when served.

 

Farmer’s Market Pickles

What comes to mind when you think of your local farmer’s market? I think of cucumbers, which makes me think of pickles! They’re one of my favorite things to get. You can get so many of those little guys for cheap. Cucumbers are made up of 95% water and pack plenty of vitamins.

Let’s Talk About Pickles

There are so many fun things you can do with this healthy and refreshing veggie, but today I’m going to talk about PICKLES. Whether you slice them for sammies, use it as a garnish or just eat it for a snack, they are delightful. Trav and I like to experiment with flavors by adding different ingredients to each jar. The typical pickle has dill and garlic, but try adding basil, rosemary, jalapeno or habanero to (literally) spice things up or create a different flavor.

Cut off the ends of the cucumbers to help keep them crisp. The ends hold onto a lot of water and can make them soggy if you leave them on. Keep some whole and/or slice some (horizontally or vertically) for sammies, burgers etc. Make sure you get the cucumbers that are small and bumpy. The smooth and waxy kind do not work for pickles. Now grab your farmer’s market bag and fill it with the best little cucs you can find!


Farmer's Market Pickles
 
Recipe type: Snacks
Serves: 1 jar
Ingredients
  • Cucumbers
  • 1 cup H20
  • ¼ cup Vinegar
  • ½ Tablespoon Salt
  • 1 clove of garlic
  • 1 small bunch of dill (rosemary, 2-3 basil leaves)
Instructions
  1. Bring H20, Vinegar and Salt to a boil. Mean while put pickles into a mason jar. Hint: Cutting of the ends of pickles will supply that crunch you desire! Peel and crush garlic with the edge of your knife. Don't mince the garlic just squish it once or twice with the flat side of your knife. Add garlic and herbs of choice to jar and pour salt/vinegar/H20 combo over the cucumbers.

Like’a da Spicy?

Substitute some spicy peppers for dill

-1 Habanero

-1 Jalapeño

-1 tspn Crushed Red Pepper

Avocado Chickpea Sandwich

I love each of the individual ingredients in this sandwich, but together they’re even better. This is healthy, vegetarian and has a good amount of protein. If you want even more protein, you could add turkey! I like to make this open-faced for less carbs, but you can of course make it with 2 slices of bread if you prefer.

A note about bread:

Maybe you already know this, but if not, bread is actually one of those items in the grocery store that can have A LOT of sneaky additives and chemicals. I use Great Harvest bread (a Minnesota whole grain bread company) because their bread has 5 simple ingredients and no artificial additives or preservatives. If you know where to get bread like this near you, please do! I always encourage people to make yourself aware of the ingredients in your food and support local companies who produce food made with natural ingredients.

The chickpea spread in this recipe is basically a hummus so you could buy hummus instead for more convenience, but I always like to make any spreads/sauces myself if it’s not too complicated. That way you know exactly what’s in it and you can control the flavors. I like to just pulse the chickpeas a for a few seconds so that they stay a little chunky. Enjoy your healthy lunch!

Avocado Chickpea Sandwich
 
Recipe type: Sandwiches
Serves: 2
Ingredients
  • 2 slices Wheat bread (4 if you want 2 slices per sandwich instead of open-faced)
  • 1 Avocado, sliced
  • 1 thin slice of red onion
  • Handful of sprouts of your choice
  • 1 can or less of chickpeas or garbanzo beans
  • Juice from 1 lemon
  • 1-2 tablespoons olive oil
  • 1 small garlic clove, minced
  • Salt to taste
  • About 8 thin slices of cucumber
Instructions
  1. Put about half of the can of chickpeas / garbanzo beans in a food processor or blender along with the garlic, lemon juice, olive oil and salt. (If you want to have leftovers for sandwiches later, you can use the whole can). Blend just a few seconds. I like when it’s chunky, but you can blend it longer if you prefer it to be smoother.
  2. On a slice of toasted bread, smear some of the chickpea mixture. Add 4 slices cucumber, some of the red onion, sprouts and lastly avocado slices on top. Add a squirt of fresh lemon juice and voila!