Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed (1/2 inch pieces)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, sliced
- 1 lb ground turkey sausage or soy crumbles
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 8 large eggs
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1/2 cup shredded cheddar or pepper jack cheese
- Salt and pepper to taste
- Optional: Fresh cilantro, lime wedges, or salsa for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat for easy cleanup. Peel and dice your sweet potatoes into uniform half-inch cubes to ensure they cook evenly. Chop the bell peppers and onions into similar-sized bite-sized pieces. In a large bowl, toss the sweet potatoes, peppers, and onions with olive oil, taco seasoning, salt, and pepper until everything is well-coated. Spread the vegetable mixture in a single layer across the prepared sheet pan.
- Place the sheet pan in the oven and roast the vegetables for 15 minutes. While the vegetables roast, brown your ground turkey sausage in a skillet over medium-high heat until fully cooked. After the initial 15 minutes, remove the pan from the oven. Push the vegetables to one side and add the cooked sausage, black beans, and corn to the pan. In a separate bowl, whisk the eggs and cook them in a skillet until just slightly underdone (they will finish cooking when you reheat the meals). Carefully spread the scrambled eggs onto the sheet pan with the rest of the ingredients. Return the pan to the oven for another 5 to 7 minutes until the potatoes are tender and everything is heated through.
- Remove the sheet pan from the oven and sprinkle the shredded cheese over the top while it is still hot so it melts slightly. Let the mixture cool completely on the pan; this prevents steam from making the bowls soggy in the freezer. Once cooled, divide the mixture evenly into four freezer-safe meal prep containers. Secure the lids tightly. Label your containers with the date and store them in the freezer for up to three months. When you are ready to eat, microwave a container for 2-3 minutes or until hot, then garnish with fresh salsa or avocado.
- Cook Time: 40 minutes