NUTRITION

SERVINGS

INGREDIENTS

150g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

2 oz Turkey Sausage, chopped

1/2 cup Liquid Egg Whites

2 cups Baby Spinach

1/2 cup Red Bell Pepper, diced

50g Avocado, sliced

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive 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 golden brown.

• 4

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

• 5

  Add the chopped turkey sausage and diced bell peppers to the skillet, sautéing for 5-6 minutes until the sausage is browned.

• 6

  Lower the heat to medium and pour in the egg whites, stirring constantly with a spatula until they are mostly set.

• 7

  Add the baby spinach to the skillet and fold it into the eggs until the leaves are just wilted.

• 8

  Serve the egg white scramble immediately alongside the roasted sweet potatoes and top with fresh avocado slices.