NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

2 large Eggs

0.25 cup Sweet potato

1 cup Cauliflower florets

0.5 cup Zucchini

0.25 cup Red onion

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes and break the cauliflower into small, bite-sized florets.

• 3

  In a large bowl, toss the sweet potato and cauliflower with olive oil, sea salt, black pepper, smoked paprika, and garlic powder until evenly coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20 minutes, or until the sweet potatoes are tender and the cauliflower edges are golden brown.

• 5

  While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the ground turkey and diced red onion, breaking the meat apart with a spatula until browned and cooked through.

• 6

  Add the diced zucchini to the skillet and sauté for an additional 3-4 minutes until the zucchini is just tender but still bright green.

• 7

  Fold the roasted sweet potatoes and cauliflower into the skillet with the turkey mixture, stirring gently to combine all the flavors.

• 8

  Use a spoon to create two small wells in the hash and crack one egg into each well; cover the skillet with a lid and cook for 3-5 minutes until the whites are set but the yolks are still runny.

• 9

  Slide the hash onto a plate, ensuring each serving gets an egg, and serve immediately while hot.