Spiralized sweet potato skillet

Monday, Monday! 🤔Getting back in work week, getting in a sweaty workout, and just wanting to have a low maintenance meal. Tonight, I sautéed some veggies & spiralized sweet potatoes, kale, and herbs with lemon, garlic, balsamic vinegar & avocado oil and added sliced tomatoes & hard boiled eggs. Life is complicated enough at times. 😂Jesus take the wheel! 🙌🏼 Let dinner especially on a Monday, be mindless and easy. But nutritious. 👌🏼One skillet meals are the best with endless ways to pack in as much nutrients as possible and may have room for leftovers depending on your household size. Well ready to unwind and stay in Zen mode. 🙏🏼 Namaste 💓

Ingredients:

*1/2 cup of red onion, chopped

*3/4 cup of baby portobello mushrooms, sliced

*1 clove of garlic, pressed

*about 2 cups of spiralized sweet potatoes

*2 handfuls of kale, chopped

*a handful of Marzano cherry tomatoes, sliced lengthwise

*Himalayan pink salt to taste

*M&B Spices 100% Organic granulated garlic & parsley seasoning

*ground black pepper

*1 1/2 Tbsp. of avocado oil

*2 Tbsp. of balsamic vinegar

*1/2 a lemon, squeezed

*1 Tbsp. of fresh cilantro

*2 hard boiled eggs, sliced lengthwise, twice

Directions:

1) In a large skillet over medium heat, add the avocado oil.

2) Then add in the red onions and mushrooms.

3) Dash on Himalayan pink salt, M&B Spices organic garlic & parsley seasoning, and stir occasionally.

4) Next add in the pressed garlic.

5) Then add in the spiralized sweet potatoes.

6) Continue tossing the veggies so they are evenly cooked.

7) Add in the kale, fresh lemon, and the balsamic vinegar and stir.

8) Sauté until tender.

9) Remove from heat.

10) Then add the sliced tomatoes and hard boiled eggs.

11) Grind on some black pepper and garnish with the cilantro.

12) Serve into bowls and enjoy!