Preheat your oven to 400°F (200°C). Begin by washing the broccoli and sweet potato. Cut the broccoli into florets and slice the sweet potato into rounds or wedges.
Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper. Place the broccoli and sweet potato pieces on a baking sheet. Roast in the oven for about 20-25 minutes until tender and lightly browned.
While the vegetables roast, bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
In a skillet over medium heat, add the lean beef mince. Cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat if necessary.
Stir in the tomato sauce with the cooked beef and simmer on low heat for 5-7 minutes to blend the flavors. Season with additional salt, pepper, and Italian herbs according to taste.
In a separate pan, cook the egg to your preference (poached, fried, or soft-boiled) ensuring the yolk remains runny if desired.
To assemble the dish, plate the pasta and top it with the lean beef and tomato sauce mixture. Arrange the roasted broccoli and sweet potato on the side. Finally, top or accompany the plate with the cooked egg.
Serve warm and enjoy your balanced, flavorful meal.