There are two main reasons people don’t eat healthy: too time-consuming and too expensive. But it doesn’t have to be. This recipe is good for any occasion and can easily be made in large quantities and quickly heated up throughout the week. It’s also versatile, you can mix and match vegetables depending on what’s in season (or on sale). Sweet potatoes are an excellent source of fiber and potassium. Turmeric aides with digestion and contains curcumin, a compound known to prevent heart disease, Alzheimer’s disease, and cancer. Both ginger and turmeric can reduce inflammation and pain. Did I mention it was freaking delicious, too?
Turmeric and Ginger Sweet Potato Scramble
Prep Time: 15 Cook Time: 30 Makes 6-8 servings
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4 sweet potatoes
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2 cloves fresh minced garlic
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Salt and pepper to taste
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1 teaspoon grated turmeric
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1 teaspoon grated ginger
Optional: I’m obsessed with Tony Chacheres Seasoning Creole on pretty much everything if you’re looking for a little more spice.
Whatever veggies your heart desires! I’m a fan of,
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Broccoli
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Yellow Onion
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Asparagus
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Green peppers
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Grape tomatoes
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Eggplant
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Zucchini
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Squash
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Mushrooms
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Or whatever random vegetables you can find in the fridge that might be about to go bad
1. Mince garlic and dice sweet potatoes while vegetable oil heats up in skillet set on medium heat.
2. Combine sweet potatoes, garlic, salt, pepper and cumin to taste. Cover and stir occassionally.
3. Dice remaining vegetables while sweet potatoes cook and either add to scramble once sweet potatoes start to soften or cook in separate pan
4. Grate turmeric and ginger and stir into vegetable stir fry. Season to taste.
5. Lower heat and continue to stir until vegetables are cooked to your preference.
Voila! Now you have a delicious breakfast hash that can be heated up with some eggs and bacon or wrapped in a tortilla for a burrito on-the-go.
Hooray for happy healthy noms!
Shit Single Moms Say 