I love the versatility of this dish. It's perfect for breakfast, but also hits the spot for dinner. I always make enough for leftovers.
Perfect for breakfast, lunch or dinner. This is an easy recipe to double up so you have leftovers!
Fine dice the sweet potatoes. Mince the shallot, garlic, bell pepper and jalapeno. Slice the mushrooms.
We're going to add about a tablespoon of avocado oil to the skillet and let it heat to shimmer. Add the sweet potatoes, lightly salt them and leave them alone. We'll turn them over in a couple of minutes. We'll let them have a minute on the other side and then we'll add the ground meat and another pinch of salt. We want to break the ground meat up and let it start to brown. As it progresses, we'll add the mushrooms, the shallot, garlic and peppers and the spices.
When it's almost done, we'll add the spinach.
I recommend topping each bowl or plate with a fried egg, sliced avocado and cilantro.