NUTRITION

SERVINGS

INGREDIENTS

200g Sweet Potato, cubed

2 slices Turkey Bacon

2 large Eggs

40g Fresh Spinach

1.5 tbsp Avocado Oil

50g Avocado, sliced

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 1 tablespoon 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, flipping halfway through, until they are golden brown and tender.

• 4

  While the potatoes roast, heat a non-stick skillet over medium heat and cook the turkey bacon slices until they reach your desired level of crispiness.

• 5

  Remove the bacon from the pan, chop into bite-sized pieces, and set aside.

• 6

  In the same skillet, add the remaining 0.5 tablespoon of avocado oil if needed, then add the fresh spinach and sauté until just wilted.

• 7

  Whisk the eggs in a small bowl and pour them into the skillet with the spinach, stirring gently until the eggs are softly scrambled and cooked through.

• 8

  Fold the chopped turkey bacon back into the egg and spinach mixture.

• 9

  Plate the egg scramble alongside the roasted sweet potatoes and top with fresh avocado slices.