NUTRITION

SERVINGS

INGREDIENTS

1 cup sweet potato

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

2 large eggs

0.75 cup liquid egg whites

2 oz ground turkey

1 cup baby spinach

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with one teaspoon of avocado oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20 to 25 minutes until the edges are golden and tender.

• 4

  While potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat and brown the ground turkey until fully cooked.

• 5

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

• 6

  Pour the egg mixture into the skillet with the turkey, stirring gently with a spatula until the eggs are soft and scrambled.

• 7

  Add the baby spinach to the skillet and stir for one minute until the leaves are just wilted.

• 8

  Divide the roasted sweet potatoes into bowls and top with the high-protein egg and turkey scramble.