In the mood for something substantial yet quick? This little darling of a breakfast will fill you up without taking half the morning to prepare. And it’s pretty, too!
½ a sweet potato (a third, if it’s a really big one)
1 slice onion, chopped
2 teaspoons olive oil
½ teaspoon dried rosemary
Salt and pepper to taste
1/3 cup water
1 mushroom, sliced
A handful of leafy greens (spinach, arugula, kale, whatever you have on hand)
1 clove garlic, finely chopped
1/3 cup cooked pinto beans (or other bean), rinsed thoroughly and drained
- Slice the sweet potato into 1/2-inch cubes. You can peel them first, if you like, but there’s a lot of nutrition in the skins, so I like to leave the peels on.
- In a heavy skillet, heat the olive oil. Add in the cubed sweet potato, onion, rosemary, salt, and pepper. Stir it up so that everything is coated in oil. Then add some water, maybe 1/3 of a cup, to help the sweet potato steam. How much you use depends on the size of your pan.
- Rinse and drain the greens. Chop up any large pieces to something manageable for eating.
- When the sweet potatoes are starting to be soft in the center (after about 20 minutes), add the mushrooms, beans, garlic, and the greens. Cook until the greens are just wilted.
- Serve immediately.
I made a little nest of chickpea, wheat berry, fenugreek, lentil, and kamut sprouts and centered this hot dish in it to serve. Yummmmm.