NUTRITION

SERVINGS

INGREDIENTS

200g Sweet Potato, cubed

3 oz Turkey Sausage, sliced

2 Large Eggs

2 cups Fresh Spinach

1 tbsp Avocado Oil

1/4 cup Diced Onion

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 half of the 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 tender and the edges are golden brown.

• 4

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

• 5

  Add the diced onion and sliced turkey sausage to the skillet, sautéing until the onions are translucent and the sausage is browned and crispy.

• 6

  Lower the heat to medium and add the fresh spinach, stirring constantly until the leaves are just wilted.

• 7

  Whisk the eggs in a small bowl with a splash of water or almond milk, then pour them into the skillet over the sausage and greens.

• 8

  Gently fold the eggs with a spatula until they are softly set and fully cooked through.

• 9

  Plate the egg scramble immediately alongside the roasted sweet potatoes and enjoy while hot.