2 Serves
103 Mins
7 g
40 g
21 g
Preheat your oven to 200°C and prepare the sweet potatoes by peeling and dicing them into uniform cubes.
Ingredients, vitamins, and health benefits
Sweet Potato
Olive Oil
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Vitamin K
369 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
173 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
1072 mg / 4,700 mgSodium
601 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
12 g / 28 gSugar
13 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Toss the diced sweet potatoes with olive oil, salt, and black pepper on a baking sheet, then roast until tender and caramelized.
While the potatoes roast, finely dice the onion and mince the garlic using a chef's knife.
Heat a small amount of olive oil in a frying pan over medium heat and sauté the onion and garlic until fragrant and translucent.
Combine the roasted sweet potatoes with the sautéed onion and garlic in the frying pan, tossing gently to incorporate all flavors.
Adjust seasoning with additional salt and pepper if desired, then serve the breakfast bowl hot.
Salt
Black Pepper
Onion
Garlic
Vitamin A
227 µg / 900 µgVitamin C
37 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
369 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
173 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
116 mg / 420 mgPhosphorus
191 mg / 1,250 mgPotassium
1072 mg / 4,700 mgSodium
Fiber
12 g / 28 gSugar
13 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20
g50
g31
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g