So, this is my current go-to lunch – it’s the healthiest, easiest and tastiest meal, and I am addicted to it! This simple combination covers your bodies cravings for sweet, sour, greens and it’s filling. (and did I mention easy and delicious). Although it’s a frequent lunch, I have been known to add a scrambled egg and enjoy it for breakfast too! I typically roast up a few sweet potatoes early in the week (while cooking dinner one night – how’s that for multi-tasking?) and then keep them in the fridge to add to the skillet – that one step means this meal will come together in minutes. Ditto for the brussel sprouts.
1/2 of a large sweet potato, cut into bite sized pieces and roasted
1/4 cup cooked brussel sprouts (don’t like sprouts? leave them out – this will still be delicious)
2 cups greens (I like a combo of spinach and kale)
2 to 3 T sauerkraut (my favorite brand is Bubbies Of San Francisco Sauerkraut, 25 Ounce — 12 per case. – it’s full of healthy probiotics – I typically find it at Earth Fare, Whole Foods or even Publix sometimes)
Extra virgin olive oil
1. Add sprouts and sweet potatoes to 1 T olive oil in a non-stick or cast iron skillet. Saute until warm.
2. Add greens and continue to saute until they are all wilted.
3. Season with sea salt and serve with sauerkraut.
I know this sounds a bit crazy, but seriously, GIVE IT A TRY. There is something so wonderful about the combination of bitter greens, the sweetness of the potatoes and the tangy flavor of the sauerkraut. Ah.Mazing!
*This post contains affiliate links