NUTRITION

SERVINGS

INGREDIENTS

1 link Chicken Sausage

2 Large Eggs

1/4 cup Egg Whites

250g Sweet Potato, cubed

1.5 tablespoons Avocado Oil

1/2 cup Red Bell Pepper, chopped

1 cup Fresh Spinach

PREPARATION

• 1

  Preheat your oven to 400°F and line a large 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 25-30 minutes, tossing halfway through, until they are tender and the edges are golden brown.

• 4

  While the potatoes roast, slice the chicken sausage into rounds and chop the red bell pepper.

• 5

  In a small bowl, whisk together the two whole eggs and the egg whites until well combined.

• 6

  Heat the remaining 1/2 tablespoon of avocado oil in a non-stick skillet over medium heat.

• 7

  Add the chicken sausage and bell peppers to the skillet and sauté for 5-6 minutes until the sausage is browned and the peppers have softened.

• 8

  Add the fresh spinach to the skillet and stir for 1 minute until just wilted.

• 9

  Reduce the heat to medium-low and pour the egg mixture into the skillet.

• 10

  Gently stir the eggs with a spatula until they are scrambled and just set.

• 11

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