1 medium sweet potato peeled and grated
1 cup of red cabbage, grated
1 cup frozen cauliflower rice
1 cup chopped spinach
1/2 white onion, thinly sliced
1 tablespoon of extra virgin olive oil
1 teaspoon of garlic powder
1 teaspoon of paprika
Salt and pepper to taste
Using a box grater, grate the sweet potato and red cabbage into a large mixing bowl.
Add extra virgin olive oil, paprika and garlic powder to the bowl, mix well.
Heat a large skillet over medium heat and sauté the onion for approximately 2 minutes. Then, add the cauliflower and sauté for 5 minutes.
Add the sweet potato and red cabbage to the skillet and sauté for another 5 minutes (or longer if you want your potatoes a little crispy).
Add the chopped spinach and mix well into the mix. Remove from heat.
Serve with any type of eggs