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Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes

Breakfast gets a burst of spicy Mexican flavor in these sweet potatoes stuffed with scrambled eggs, spinach and chorizo for a high-protein breakfast with staying power.
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Course: Breakfast
Cuisine: American, Mexican
Keyword: breakfast, gluten free, low calorie, paleo, whole30
Servings: 4 meals
Calories: 372kcal
Author: Meal Prep on Fleek

Ingredients

  • 4 medium crockpot sweet potatoes
  • 1 teaspoon olive oil
  • 6 oz. ground chorizo sugar-free
  • 4 large eggs beaten
  • 2 cups fresh spinach
  • ¼ cup chopped cilantro
  • cup chopped red onion

Instructions

  • Heat olive oil over medium heat in a medium skillet. Add chorizo and use a spatula to break into small pieces. Cook for 6-7 minutes stirring regularly. Stir in spinach and cook 2 minutes longer until wilted. Pour eggs into the pan and stir again. Cook 3-4 minutes longer or until eggs are cooked through.
  • Slice sweet potatoes down the center without cutting through the bottom and fluff with a fork. Place sweet potatoes into 4 large compartments of teal MPOF containers. Divide chorizo mixture between smaller compartments. Place a small cup with cilantro and red onion next to each sweet potato.

Notes

WW Smart Points= Green:11 Blue:9 Purple:5

Nutrition

Calories: 372kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Sodium: 934mg | Fiber: 4g
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