Sweet potatoes, turnips, parsnips, purple potatoes, and kale make this a hearty, fiber-rich morning meal. You can prep the root vegetable base in advance, then sauté with precooked breakfast sausage and shredded kale in the morning for a five-minute breakfast.
For more about this recipe: Veggies for Breakfast
1 small sweet potato, diced
1 medium turnip, diced
2 small parsnips, diced
3 small purple potatoes, diced
2 Tbs. olive oil, divided
1 lb. precooked turkey sausage or vegan sausage, sliced
2 cups loosely packed shredded kale
2 garlic cloves, minced, optional
4 oz. Asiago or other sharp cheese, grated
Preheat oven to 400°F. On large rimmed sheet pan, toss sweet potatoes, turnip, parsnips, and potatoes with 1 Tbs. olive oil. Sprinkle with salt and pepper, and roast 25 minutes, stirring once or twice, until just tender.
Heat remaining olive oil in large skillet, and sauté sausage, kale, and garlic, if using, until kale is wilted. Stir in cooked root vegetables, transfer to individual serving dishes, sprinkle with cheese, and serve immediately.
- Calories: 380
- Carbohydrate Content: 28 g
- Cholesterol Content: 85 mg
- Fat Content: 19 g
- Fiber Content: 5 g
- Protein Content: 26 g
- Saturated Fat Content: 4.5 g
- Sodium Content: 730 mg
- Sugar Content: 4 g