Servings: 4 meals
Calories: 450kcal
Ingredients
- 2 tablespoon olive oil
- 2 cups chopped sweet potato
- ½ cup chopped red onion
- 1 lb. 96% lean ground beef
- 1 tablespoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- 4 cups fresh spinach
- ½ cup salsa
- ½ cup chopped cilantro
For Eggs
- 1 tablespoon olive oil
- 6 large eggs
- ½ cup unsweetened almond milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan or Dutch oven over medium heat. Add sweet potatoes and cook for 10 minutes covered, stirring occasionally.
- Move sweet potatoes to one side and add ground beef. Use a spatula to break ground beef into small pieces. Stir in onion and dry seasonings. Cook uncovered for 10 minutes, stirring occasionally.
- In the meantime whisk together eggs and unsweetened almond milk in a medium mixing bowl.
- Add spinach to pan and turn the heat off. Cover with lid and allow spinach to wilt for 2-3 minutes.
- Divide hash between the large compartments of 4 MPOF white containers.
- Wipe pan clean and heat the remaining tablespoon of olive oil over medium heat. Pour in eggs and cook for 5-6 minutes, stirring regularly.
- Divide scrambled eggs between 4 small compartments and season with salt and pepper. Place 1 small cup of salsa in the remaining small compartments and add cilantro alongside the salsa.
Video
Nutrition
Calories: 450kcal | Carbohydrates: 23g | Protein: 38g | Fat: 23g | Sodium: 732mg | Fiber: 3g
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