NUTRITION

SERVINGS

INGREDIENTS

225g Sweet Potato, cubed

85g Lean Turkey Sausage, crumbled

1 Large Egg

1/4 cup Liquid Egg Whites

1 tbsp Avocado Oil

2 cups Fresh Spinach

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 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, flipping halfway through, until they are tender and the edges are golden brown.

• 4

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

• 5

  Add the turkey sausage to the skillet and cook, breaking it apart with a spatula, until it is fully browned and slightly crispy.

• 6

  In a small bowl, whisk together the whole egg and the liquid egg whites until well combined.

• 7

  Add the fresh spinach to the skillet with the sausage and sauté for 1-2 minutes until just wilted.

• 8

  Reduce the heat to medium-low and pour the egg mixture into the skillet, stirring gently until the eggs are soft and scrambled.

• 9

  Plate the roasted sweet potatoes and top them with the turkey sausage and egg scramble for a nutrient-dense start to your day.