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beet & sweet breakfast/brunch bowl

hereim avatar
Recipe by
Marty Hufnagel
@hereim
Vancouver, WA

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.

►
yield 1 serving(s)
prep time 20 Min
method Food Processor

Ingredients For beet & sweet breakfast/brunch bowl

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

How To Make beet & sweet breakfast/brunch bowl

  • 1
    Remove the beets and the half sweet potato from the refrigerator.
  • 2
    Drain the beet salad and soak up extra juice with a paper towel.
  • 3
    Cut the sweet potato into cubes.
  • 4
    Put the sweet potato cubes in a small bowl and spoon the beet salad into the bowl. Gently fold together.
  • 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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