1 small sweet potato, peeled, chopped and cooked*
2 large handfuls of fresh spinach
2 TBS of mango salsa
salt and pepper
Saute the sweet potato on a non-stick pan until slightly browned. Add the spinach and cook until the spinach with wilted. Top with mango salsa and seasonings and serve immediately. Enjoy every bite and begin to change the way you think about breakfast!
*I generally boil up large batches of sweet potatoes and keep them in my fridge for about a week. This makes this breakfast super quick and easy when all I have to do is open a container in my fridge. Another easy way is to wrap 3 or 4 of them in tinfoil and cook them in the oven for a little over an hour at 350. Then just let then cool and keep them in the fridge for your next recipe. You can easily throw them into just about anything from soups to stir-frys.
Source: WFM Recipes