Sprouts and potatoes

The easiest, healthiest lunch around

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 Finished lunchbodies 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.

Sweet Greens

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)

sea salt

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.

Sprouts and potatoes

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!

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