Ingredients:

  • 8 oz lean ground turkey
  • 6 large eggs
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups sweet potatoes, peeled and diced small
  • 1 cup red bell pepper, diced
  • 1/2 cup yellow onion, finely diced
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp olive oil
  • 6 whole grain tortillas
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper on a parchment lined sheet. Roast for 20 minutes until the edges are caramelized and golden brown. Let them cool completely.
  2. Heat a large skillet over medium high heat. Brown the ground turkey until no pink remains and the meat is crumbly.
  3. Add the diced onions and red bell peppers to the turkey. Sauté until the onions are translucent and peppers have softened.
  4. Stir in the chopped spinach. Cook for 1-2 mins just until the leaves wilt, then remove the whole mixture from the heat and let it cool.
  5. In a bowl, whisk the 6 eggs, almond milk, salt, and pepper.
  6. Lower skillet heat to medium low. Pour in the egg mixture. Use a spatula to push eggs from the edges to the center until you have soft, velvety curds.
  7. Remove eggs from the heat while they still look slightly moist. Note: This prevents them from drying out during the final reheat.
  8. Lay a tortilla flat. Place a sprinkle of cheese in the center, then add a scoop of eggs, roasted sweet potatoes, and the turkey veggie mix.
  9. Fold the sides in and roll tightly from the bottom up.
  10. Wrap each burrito individually in aluminum foil.