NUTRITION

SERVINGS

INGREDIENTS

250g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

3 oz Turkey Sausage, sliced

0.5 cup Egg Whites

1 cup Baby Spinach

0.5 cup Red Bell Pepper, diced

0.25 Avocado, sliced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 until they are tender and slightly caramelized on the edges.

• 4

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

• 5

  Add the sliced turkey sausage and diced red bell peppers to the skillet, sautéing until the sausage is browned and peppers are soft.

• 6

  Lower the heat slightly and add the baby spinach, stirring until it just begins to wilt.

• 7

  Pour the egg whites into the skillet and scramble gently with the sausage and vegetables until the eggs are fully set.

• 8

  Place the roasted sweet potatoes in a bowl, top with the egg white and sausage scramble, and finish with the fresh avocado slices.