NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon

2 Large Eggs

1 cup Fresh Spinach

150g Sweet Potato, cubed

2 teaspoons Avocado Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, heat the remaining teaspoon of avocado oil in a non-stick skillet over medium heat.

• 5

  Add the turkey bacon slices to the skillet and cook until they reach your desired level of crispiness, then remove and roughly chop.

• 6

  In the same skillet, add the fresh spinach and sauté for 1-2 minutes until just wilted.

• 7

  Whisk the eggs in a small bowl and pour them into the skillet with the spinach.

• 8

  Add the chopped turkey bacon back into the pan and gently scramble the eggs until they are just set.

• 9

  Serve the egg and spinach scramble immediately alongside the warm roasted sweet potatoes.