Whether you are tackling Whole30, or just looking for a way to spice up your breakfast routine with vegetables, these Cinnamon Roasted Sweet Potatoes are just for you!!!
My biggest “health tip” I give EVERYONE is to EAT MORE VEGETABLES. EAT THEM!!!! You can’t overdose on vegetables…unless you have kidney disease and you are pounding some serrrious potatoes, brussels and tomatoes. Then we might need to tweak that just a little.
Anyway. Vegetables. They’re great for you, but I bet you already knew that. Packed full of vitamins, minerals, phytonutrients, fiber, and what we all really care about – FLAVOR. If you’re one of those people that think vegetables don’t taste good, it’s likely because you aren’t preparing them the right way. Seriously. I agree that maybe boiled brussels sprouts aren’t great, BUT roasted brussels sprouts taste like candy. No really – I actually snack on them like candy.
And that’s one of my most realistic tips for including more veggies in your diet – snack on them! While fruits are great for us, I think most of us typically eat enough fruit and not enough veggies. I say that, because I’ve done it firsthand. Over the last few years, I’ve been working on replacing one or two fruit-centered snacks with a vegetable instead. I’ve got a killer sweet tooth, and I was totally guilty of giving into it with fruit. Not a horrible thing, but I don’t want my sweet tooth to own me!!!! The other great thing about loaded up on veggies? They are often lower calorie, but full of fiber, so you can eat a lot for less calories. If you’re trying to lose weight, that’s BIG! Seriously, you don’t (and shouldn’t) have to feel starving if you are trying to clean up your diet and shed a few pounds.
And back on track – another way I increase my vegetable intake is by having a serving at breakfast! Easy to do if you throw together a spinach smoothie, but I’m not always in the mood for a smoothie. Egg and veggie scrambles are another great way to get in some of those good-for-you veggies! Looking for a way to ease into the “vegetables for breakfast” game? Look no further than these cinnamon roasted sweet potatoes. Actual. Candy. For breakfast!!!
- 1 large sweet potato, cubed
- 1 T extra virgin olive oil or coconut oil, melted
- cinnamon, to taste
- ground cloves, to taste (optional)
- Preheat oven to 375* and line a baking sheet with aluminum foil.
- Wash and cube sweet potato.
- Combine sweet potato with olive oil and spices in a large mixing bowl, tossing until sweet potato cubes are all coated with spices.
- Spread out on baking sheet, and bake in oven for 30 minutes, tossing one time half way through.
- Also pairs great with a drizzle of almond butter!
I love these. You got me HOOKED.
Quick question, do you have tips for storing these? Mine always get soggy in the fridge and never taste as good the next day ?
Thanks Emily!! I’ve got myself hooked š As for storing – I do mine in the fridge, and have found that I have to let them completely cool before I store them in tupperware, or else the will produce a little more condensation once I put the lid on, and get soggy. Unfortunately I haven’t found a way to completely preserve their texture, consistency and flavor, but that’s made somewhat of an improvement! If you have time, you could also pop them back in the oven to heat up before eating!
yesss I’ve been trying to snack on veggies! roasting them is great for that – raw carrots don’t always do the trick
Agreed! I had my braised cabbage as a snack the other day, and I’ve also been known to snack on roasted brussels a time or two. Just requires a little out of the box and unconventional thinking compared to what we usually think of as “snacks”, right??