Roasted Veggie and Sweet Potato Scramble

Our roasted veggie and sweet potato scramble is a flavorful and satisfying way to start your day. It's packed with protein, fiber, and vitamins, and it's easy to make. Simply roast your favorite vegetables with some sweet potato, then add them to a skillet with some eggs and cook until heated through. Top with your favorite seasonings and enjoy!

The origins of the roasted veggie and sweet potato scramble are shrouded in mystery. Some say that it was invented by a group of hikers who were looking for a quick and easy way to cook breakfast over a campfire. Others say that it was created by a group of farmers who were looking for a way to use up their leftover vegetables. Regardless of its origins, the roasted veggie and sweet potato scramble has become a popular breakfast dish all over the world.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1/2 zucchini, chopped
• 1 sweet potato, peeled and cubed
• 1/4 cup chopped fresh parsley
• 1/4 cup nutritional yeast
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook for 5 minutes, or until softened.
3. Add the bell pepper and zucchini and cook for an additional 5 minutes, or until softened.
4. Add the sweet potato, parsley, nutritional yeast, salt, and black pepper.
5. Cook for 10 minutes, or until the sweet potato is tender.
6. Serve immediately.

Why It Works

• Roasting the vegetables brings out their natural sweetness and flavor.
• The sweet potato adds a boost of sweetness and nutrition.
• The eggs provide protein and help to bind the scramble together.