Meal Prep These Breakfasts For a Great Week! (Fiber and Protein Packed Ideas)

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a healthier option with similar creaminess.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas can mimic creaminess while being more affordable.

Dice sweet potatoes into bite-sized chunks.

Drizzle sweet potatoes with olive oil and season with salt, black pepper, and ground cumin.

Roast sweet potatoes for about 20 minutes or until golden and soft.

Dice one onion and one red bell pepper, scraping out the seeds from the pepper.

Heat 1 tablespoon of olive oil in a medium frying pan.

Add diced onion and red bell pepper to the pan and sauté until they start to caramelize.

Add diced jalapeño to the pan and sauté until softened.

Add a can of black beans and frozen sweet corn to the pan.

Add one diced tomato (optional for a crispier hash) and stir to combine.

Add fresh spinach to the pan and mix until wilted.

Stir in the roasted sweet potatoes and mix everything together.

Taste and season the hash to your liking.

Soak edamame beans in boiling water for about 5 minutes.

Chop fresh coriander and set aside.

Add soaked edamame beans, chopped coriander, olive oil, water, and seasoning to a food processor.

Add a squeeze of lime juice and blend until it reaches a paste-like consistency, scraping down the sides as needed.

Optionally, add extra avocado for a chunkier texture and season with chili flakes.

Serve the sweet potato breakfast hash with a dollop of edamame guacamole and a slice of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens