This healthy sweet potato and kielbasa skillet is high in protein and fibre, a hearty whole 30 approved breakfast made in only 20 minutes.
2 medium sweet potatoes peeled cubed, washed
1 tbsp olive oil
1 cup Pederson's uncured smoked kielbasa skinned, cubed
1 bell pepper chopped
1 cup spinach can also use baby spinach or arugula
pinch sea salt
pinch ground black pepper
pinch garlic powder
1 tsp chives finely chopped
In a large skillet, heat olive oil on medium-high and add the cubed sweet potatoes. Cook on high so that the sweet potatoes crisp up. About 6-8 minutes stirring often.
Add cubed kielbasa and chopped pepper (I used yellow pepper). Cook about 4 minutes until pepper is softened. Add sea salt, pepper, garlic powder and stir in the spinach. Cook until spinach is softened. Remove from heat.