NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

1 cup Brussels sprouts

1 cup red bell pepper

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

6 oz ground turkey

0.5 tsp garlic powder

2 large eggs

0.25 cup Greek yogurt

0.25 whole avocado

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into half-inch cubes, halve the Brussels sprouts, and chop the red bell pepper into bite-sized pieces.

• 3

  Toss the vegetables on the baking sheet with olive oil, sea salt, black pepper, and smoked paprika until evenly coated.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the sprouts are slightly charred.

• 5

  While the vegetables roast, heat a non-stick skillet over medium-high heat and add the ground turkey and garlic powder.

• 6

  Cook the turkey, breaking it into small crumbles with a spatula, until it is browned and cooked through, about 7-9 minutes.

• 7

  Bring a small pot of water to a boil, gently lower the eggs into the water, and simmer for 6.5 minutes for a jammy yolk, then immediately transfer to an ice bath.

• 8

  Peel the eggs and slice them in half.

• 9

  Assemble the bowls by dividing the roasted vegetables and ground turkey into two portions.

• 10

  Top each bowl with the egg halves, a scoop of Greek yogurt, sliced avocado, and a sprinkle of fresh chives.