NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Egg Whites

2 ounces Turkey Sausage links

1.5 cups cubed Sweet Potato

1 tablespoon Extra Virgin Olive Oil

0.5 cup diced Red Bell Pepper

1 cup Baby Spinach

0.25 medium Avocado

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 to 25 minutes until they are tender and caramelized on the edges.

• 4

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

• 5

  Add the diced bell peppers and sliced turkey sausage to the skillet, sautéing for 5 minutes until the sausage is browned and peppers are soft.

• 6

  Reduce the heat to medium-low and pour in the egg whites, stirring gently with a spatula until the eggs are just set.

• 7

  Fold in the baby spinach and cook for 30 seconds until the leaves are slightly wilted.

• 8

  Transfer the scramble to a plate alongside the roasted sweet potatoes and top with fresh slices of creamy avocado.