Southwest Sweet Potato Bowl

Yield: 63 Servings

Yield: 63 Servings

How about a "breakfast for lunch" option? This rustic vegetarian bowl features roasted sweet potatoes, corn and black beans, peppers, onions, and cheesy scrambled eggs.

Step 1

Thaw liquid eggs under refrigeration.

Step 2

Prepare sweet potatoes and corn and black bean blend according to package instructions, keep separate. Hold hot until service.

Step 3

With freshly gloved hands, crush tortilla chips into approximately 1-inch pieces and set aside.

Step 4

Spray 2-inch full-size steamtable pans with pan release. Each pan will hold approximately 31 servings of egg mixture.

Step 5

Preheat tilt skillet to medium-high. Add oil, then drained peppers and onions. Heat, stirring frequently, until mixture is heated through. Add eggs, stirring constantly until eggs are scrambled and fully cooked. Turn off heat. Fold in cheese and crushed tortilla chips and stir to incorporate evenly and melt the cheese.Transfer egg mixture to 2-inch pans. Cover and hold hot for service.

Step 6

For service, portion the following items in each bowl; 1/2 cup roasted sweet potatoes using 4 oz. spoodle, 1/4 cup corn and beans using 2 oz. spoodle, and 1/2 cup egg mixture using #8 disher.

Menu suggestion: Offer Simplot Harvest Fresh™ Avocados Western Guacamole as a condiment. Serve with an 8-inch whole grain rich tortilla to provide an additional 1.5 oz. eq. WGR.

Meal Components

Meal Components: 2 1/2 oz. eq. meat/meat alternate, 1/2 oz. eq. grain, 1 cup vegetable (1/2 cup red/orange and 1/2 cup additional)