NUTRITION

SERVINGS

INGREDIENTS

1 large egg

0.5 cup egg whites

0.5 cup black beans

1 cup spinach

0.5 cup bell pepper

1 tbsp avocado oil

1 small sweet potato

0.25 whole avocado

0.25 tsp sea salt

0.25 tsp black pepper

1 cup mixed berries

0.5 oz walnuts

PREPARATION

• 1

  Preheat your oven to 400°F. Peel and cube the sweet potato into bite-sized pieces.

• 2

  Toss the sweet potato cubes with half of the avocado oil and a pinch of sea salt on a baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.

• 4

  While the potatoes roast, whisk the whole egg and egg whites together in a small bowl until well combined.

• 5

  Heat the remaining avocado oil in a non-stick skillet over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until softened.

• 6

  Add the black beans and spinach to the skillet, stirring until the spinach has completely wilted.

• 7

  Pour the egg mixture into the skillet and season with the remaining sea salt and black pepper.

• 8

  Gently scramble the eggs with the vegetables and beans using a spatula until the eggs are just set and fluffy.

• 9

  Plate the scramble alongside the roasted sweet potato and top with freshly sliced avocado.

• 10

  Serve the mixed berries and walnuts in a separate bowl as a nutrient-dense side to complete the meal.