Savory Breakfast Bowl

•Dairy, Egg, Gluten & Nut Free•

*This is great for a meal prep breakfast. You can make all the parts of the bowl in advance and they all hold up well for 3-4 days!

Ingredients:

For turkey:

1lb ground turkey

1 tsp garlic powder

1 tbsp onion powder

1 tsp salt

1 green bell pepper or zucchini

For Potatoes:

2 lbs mini yukon gold potatoes, diced

1 tbsp everything seasoning

2 tbsp Olive oil

For Pico de Gallo:

1 medium white onion

1 pint cherry tomatoes

2 cloves garlic

1 small jalapeno (optional)

juice on 1 lime

Salt & pepper to taste

**I top the bowl with 1/2 an avocado for healthy fats.

***One serving size is 1 C turkey, 1/2 C potatoes and 1/2 avocado. And as much pico de gallo as you like

Directions:

1. To make the turkey add the turkey to a skillet and cook for 5 minutes. Add the diced bell pepper, salt and pepper. Cook until the turkey starts to brown and the bell pepper is tender. Set aside

2. To make the potatoes preheat the oven to 400F. In a mixing bowl combine the potatoes, 1 tbsp olive oil and everything seasoning until the potatoes are coated. Spread the potatoes out on a cooking sheet. Pour another tbsp of olive oil over the top and roast for 40 minutes until golden brown

3. To make the pice de gallo: Dice all your vegetables into small pieces. Add the vegetables and spices to a mixing bowl and pop in the refrigerator to marinate until the other food is ready. Pico can hold in the refrigerator for about 3-4 days.

**If you’re allergic to tomatoes spinach is a great alternative to the pico. Sauté in a pan with garlic