NUTRITION

SERVINGS

INGREDIENTS

150g Sweet Potato, cubed

3 slices Turkey Bacon

150g Egg Whites (approx. 5 large whites)

2 cups Fresh Spinach

1 teaspoon Avocado Oil

40g 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 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 20-25 minutes, tossing halfway through, until the edges are golden and tender.

• 4

  While the potatoes roast, place the turkey bacon in a cold non-stick skillet over medium heat and cook until crispy, about 3-4 minutes per side.

• 5

  Remove the bacon from the pan, let it cool slightly, and chop it into bite-sized pieces.

• 6

  In the same skillet, add the fresh spinach and sauté for 1 minute until just wilted.

• 7

  Pour the egg whites into the skillet with the spinach and scramble over medium-low heat until the whites are fully set and opaque.

• 8

  Fold the crispy chopped turkey bacon into the egg white scramble.

• 9

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