beet & sweet breakfast/brunch bowl

Name: Beet & Sweet Breakfast/Brunch Bowl
Prep time: 20 min
Yield: 1
Cuisine: American
Ingredients: ½-1 cup(s) (prepared) listen to my heart beet salad; ½ - (pre-baked & refrigerated) sweet potato

7 Pinches 2 Photos

Marty Hufnagel

Vancouver, WA

Updated on Apr 20, 2018

It pays to be prepared and that is certainly the case with this 3 minutes to a delicious dish. Have the beet salad waiting in the frig. (Use my 'Listen to my heart-Beet-Salad') recipe posted on JAP. Keep a supply of pre-baked sweet potatoes in the frig. for use during the week. Doing this sure makes staying healthy by eating healthy . . . easier.

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My brunch bowl of my Heart Beet Salad with a cubed baked sweet potato from the refrigerator. A little bit sweet, a little bit tangy, and so good!

prep time 20 Min

cook time

method Food Processor

yield 1 serving(s)

Ingredients

½-1 cup (prepared) listen to my heart beet salad
½ - (pre-baked & refrigerated) sweet potato

How To Make beet & sweet breakfast/brunch bowl

Step 1

Remove the beets and the half sweet potato from the refrigerator.

Step 2

Drain the beet salad and soak up extra juice with a paper towel.
Step 3

Cut the sweet potato into cubes.
Step 4

Put the sweet potato cubes in a small bowl and spoon the beet salad into the bowl. Gently fold together.
Step 5

Prepare for that first sweet and tangy bite. Then you will loose all control and gooble the whole bowl down!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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