It’s Day 30 of my Whole30 challenge (yay!), and it’s time to share my favourite recipes from the month. I’ve mostly stuck with foods I typically eat, but put my creative hat on to add a bit more flavour. I’ve enjoyed the extra challenge to make sure I didn’t feel deprived.
For breakfast most days, I ate either stewed fruit with coconut and flaked almonds, or scrambled eggs on baby spinach (with a few extra vegies thrown in). Getting to the end of the challenge, my husband and I were looking for a change. I had a couple of sweet potato hiding away in the back of the pantry, just asking to be eaten.
I wanted something quick, so I grated up the sweet potato to fry up. Onion, cumin and green capsicum (pepper) were thrown in the mix, and I topped it with toasted pepitas. A seriously yummy, healthy, paleo breakfast!
Here’s the full recipe:
- 50g (2oz) pepitas (pumpkin seeds kernels)
- 2 medium sweet potatoes, grated
- 1 medium brown onion, chopped
- 1 green capsicum (pepper), chopped
- 2 teaspoons cumin seeds
- 3 Tablespoons olive oil
- Heat a large frypan over medium heat. Add pepitas to dry pan and lightly toast. Mine started to pop like popcorn, which was fun! Remove pepitas from the pan and set aside.
- Add half the olive oil to the pan, then add the onion and green caspcium. Fry for 3-4 minutes, stir regularly, or until the onion becomes translucent (slightly see-through) and the capsicum softens.
- Add the grated sweet potato, cumin and remainder of the olive oil to the pan, and fry, stirring regularly. Cook for 8-10 minutes, or until the sweet potato has softened and started to brown slightly.
- Serve the sweet potato mixture with the pepitas sprinkled on top