Peanut Butter Banana Oat Smoothie + Freezer Veggie Breakfast Burrito
For the smoothie, in a blender, add ¼ cup oats, 2 Tbsp all natural peanut butter, 1 banana, and ½ cup unsweetened almond milk. Blend until smooth. Split portions into 2: one for now; another for later.
For the burrito ...
1. Preheat the oven to 400°F. Line two baking sheets with foil. In a large bowl, toss 2 ½ Tbsp extra virgin olive oil, 4 cloves minced garlic, ¾ cup red onion, 1 ⅔ large, diced sweet potato, 1 ⅔ red bell peppers, 2 ⅓ tsp cumin, 1 ¼ tsp chili powder, and ¾ tsp salt.
2. Divide the vegetable mixture between the baking sheets in an even layer. Bake till tender, 30 minutes, tossing halfway through.
3. Heat ¾ Tbsp extra virgin olive oil over low-medium heat. Scramble 9 large, whisked eggs in skillet. Divide eggs and roasted veggies evenly between the tortillas and wrap into burritos. When cooled, wrap the burritos in foil. Serve one for now; freeze the two others for later.
