This week has been one of those there’s not enough time in the day to get it perfect or all done. Or…perfect-er. And I practice what I teach and that is-that is OKAY. It wasn’t my day for photos and NC is infamous for bugs and trying to take photos outside. 😕 But let’s talk about this bowl- it IS perfection. The Sweet Potato Burrito Bowl (jar) has amazing versatility. I can see breakfast, lunch and dinner from it. It’s a fantastic “skillet meal” for the family, literally in MINUTES, and it’s taste is–just divine. AND, it’s a perfect fitness bowl meal for the athlete or gym go-er. This recipe was part of my Rebel Food Nurse webinar series this week, where I taught more than 5 super SIMPLE & QUICK meals- all that can be stored in a mason jar. If you haven’t started prepping in jars yet, male or female, you are wasting more food and money than those who are taking a few extra minutes to just DO IT. One thing I absolutely promise is this- your food will be fresher longer, less waste, and more savings. All food in jars? YES. If it can fit, make it. You can watch my “Getting started” webinar for free here. If you’re interested in my webinar series of 10 food prep classes, reach out to me. I have a private group in Facebook that contains all of my webinars and am in the process of completing my food prep guide with recipes Ebook. You will get that for free if you’re part of the Webinar group!
For this one, I KNOW it will be your favorite and honestly, everything in Sunday’s webinar was beyond amazing in taste and super simple. I keep saying that because, it just WAS. Making healthy FAT BURNING food fuel is simple. The right healthy fats added and the right spices- and👌🏼 it’s perfection.
For this burrito jar I added to a half quart mason jar:
1/3 c red onion- chopped small
1 cup of organic peppers (choose your color preference) -chopped small
1/3 c black beans with fresh minced cilantro
1/4 -1/2 of a medium sized baked sweet potato- diced into chunks
Pre-bake your sweet potato whole, (or slice into chunks, coat in a bit of olive oil – just to moisten, sprinkle with salt and pepper and bake in oven on 375 degrees for 25-30 minutes)
Layer in jar as so 😘
These were made with everything raw EXCEPT the sweet potato – for two reasons. 1. They will store fresh for well over a week. 2. They take literally less than 3 min’s to sauté to done on the stove top. (And YES, you can also precook these and store in a jar)
I warm my skillet on med- high heat.
Add 1 tsp of organic coconut oil and let heat.
Add contents of jar (or make larger size jars for family prep!) and sauté for about 3 minutes. I add 1/2 tsp of this Southwest spice. Let me say : This spice is absolutely my FAVORITE, it goes on everything in the world. How to change the flavor from boring to grand? Just add this with a bit of coconut oil, or this spice and organic yogurt and you’re food is HAWT. I’m totally serious.
I top my finished “bowl” with chopped fresh organic tomatoes, sliced avocado (I fill a half quart jar of fresh tomatoes and another jar full of sliced avocado and store them week long in my refrigerator to add to dishes) and 1 heaping tsp of organic plain yogurt.
It’s freakin amazing fat burning fuel.
Add more protein? HECK YES. Do what YOU like. Eating this as is or adding more to this is great.
Variations: Add a chicken breast, salmon, fried egg, pineapple, rice, and/or quinoa.
Please smear your beautiful sweet potato burrito bowl pics all over my Facebook page. I love feedback❤️
Stop eating crap.