Sprialized Sweet Potato, Spinach and Berries
Hearty, healthy and vegan breakfast
Ingredients
- 4 tablespoons Salted Butter divided as you cook sweet potatoes
- 2 cups Sweet Potato spiralized
- 2 cups Baby Spinach roughly chopped
- 1/2-3/4 cup Blackberries and Raspberries
Instructions
- Heat 2 tablespoons of the salted butter over medium high heat in a saute pan. Once melted, add sweet potatoes and press them into the pan with a spatula to get the spirals to make contact with the hot part of the pan as much as you can (they will be springy at first).
- Allow the sweet potatoes to stay on the same side to allow for browning, about 5 mins. (Turn the heat down and flip potatoes early if you see smoking at any point.) Add 1 tablespoon of the butter and turn sweet potatoes to the other side. Leave them to cook on that side for 3 mins, then add the last tablespoon of butter and the spinach, turn over and allow to cook for the last 2 minutes, moving spinach around as needed so it wilts. When sweet potatoes are tender and slightly browned and the spinach is wilted they are ready.
- To serve, turn sweet potatos and spinach out onto a plate or bowl and add berries to the top.
- I always wonder if anyone reads this last instruction to do the most natural and obvious thing in the world next - eat it! (I hope you enjoy)