NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 tbsp coconut oil

0.5 tsp ground cinnamon

0.25 tsp sea salt

3 large eggs

0.75 cup plain Greek yogurt

1 tbsp maple syrup

1 tbsp hemp seeds

1 tbsp slivered almonds

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces for even roasting.

• 3

  In a medium bowl, toss the sweet potato cubes with melted coconut oil, cinnamon, and sea salt until well coated.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.

• 5

  While the potatoes roast, bring a pot of water to a boil, then lower to a simmer and gently add the eggs.

• 6

  Cook the eggs for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath for 2 minutes before peeling.

• 7

  Spread the Greek yogurt into the base of a serving bowl and drizzle with half of the maple syrup.

• 8

  Arrange the roasted sweet potatoes and halved eggs over the yogurt base.

• 9

  Garnish the bowl with hemp seeds, slivered almonds, and the remaining maple syrup before serving warm.