NUTRITION

SERVINGS

INGREDIENTS

1 medium Sweet Potato

1 cup Black Beans

2 large Whole Eggs

1 large Egg White

1/8 medium Avocado

1 tsp Olive Oil

1 tbsp Lime Juice

1 clove Garlic

2 tbsp Fresh Cilantro

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F (205°C). Peel and dice the sweet potato into 1-inch cubes.

• 2

  Toss the sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

• 3

  While the sweet potato roasts, rinse and drain the black beans. Warm them in a small pot with a pinch of salt over low heat.

• 4

  Prepare the avocado dressing: In a small bowl or blender, combine the avocado, lime juice, minced garlic, cilantro, a pinch of salt, and a splash of water to thin if necessary. Blend until smooth.

• 5

  Cook the eggs: Either poach or lightly fry the eggs in a nonstick pan until the whites are set but the yolks remain runny. If desired, cook the extra egg white separately or incorporate it with the yolks.

• 6

  Assemble the bowl by placing the roasted sweet potatoes first, then layering the warmed black beans.

• 7

  Drizzle the creamy avocado dressing over the top.

• 8

  Gently place the cooked eggs on the bowl. Garnish with additional cilantro if desired and season with a bit more salt and pepper.

• 9

  Serve immediately and enjoy your nourishing and flavorful bowl.