NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 tsp olive oil

0.5 tsp ground turmeric

3 large eggs

0.5 cup egg whites

0.5 cup non-fat Greek yogurt

1 tbsp Dijon mustard

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby spinach

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss with olive oil and ground turmeric.

• 3

  Spread the potatoes on the sheet and roast for 20-25 minutes until tender and golden brown.

• 4

  While potatoes roast, place eggs in a pot of water, bring to a boil, then cover and let sit for 10 minutes before cooling in an ice bath.

• 5

  Cook the liquid egg whites in a small non-stick skillet over medium heat until fully set, then chop into small pieces.

• 6

  Peel and chop the hard-boiled eggs into bite-sized chunks.

• 7

  In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper.

• 8

  Fold the roasted sweet potatoes, chopped eggs, and cooked egg whites into the dressing until well coated.

• 9

  Divide the baby spinach between plates and top with the golden sweet potato and egg mixture.