Roasted Sweet Potato & Zucchini with Homemade Turkey Sausage

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Start your day off right with a hearty breakfast. Roasted sweet potato, zucchini, homemade turkey sausage and a fried egg will be sure to keep you full until lunchtime. 

I’ve started going to a women’s boot camp– Texas Fit Chicks. It’s very similar to Camp Gladiator and sort of like Cross Fit (although I’ve never tried either, I just know what types of exercises they do). I’ve been going for two months now and have really enjoyed it!

I’m always famished after these workouts and need a hearty breakfast to keep me full until my lunch break at work. I tried doing a protein smoothie for a few weeks (protein powder, almond milk, fruit) and it just wouldn’t keep me full  and I’d be hungry by 10am. This breakfast fills me up and keeps me full until lunch– sometimes I even forget that it’s lunch time and have to remind myself to eat! 

This meal is something that can VERY easily be prepped over the weekend, and really, it’s a necessity that you prep it over the weekend. No one wants to spend every morning dicing and roasting vegetables (unless that’s your thing, haha). I  make a giant batch of everything and it keeps in my fridge from Sunday evening to Friday. 

Here are the instructions for prepping this hearty breakfast along with homemade turkey sausage:  

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Roasted Sweet Potato & Zucchini with Homemade Turkey Sausage

Servings 5 breakfasts

Author Emily Weeks, RDN, LD

Ingredients

• 2-3 sweet potatoes, diced
• 2-3 zucchini, diced
• 2 Tbsp olive oil
• salt + pepper
• 1 lb ground turkey
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 5 eggs, for frying each day

Instructions

1. Preheat your oven to 400 degrees. Toss the diced sweet potato and zucchini in olive oil and spread onto a baking sheet. Cook for 20 minutes until soft.
   

2. In a bowl, combine the turkey, garlic powder and onion powder and form 5-6 patties. Heat a saute pan over medium heat and cook the patties on each side until browned and cooked through.

3. Let all ingredients cool before putting into containers and storing in the fridge.

   Each day, warm up a portion and fry an egg to go with.

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!