Name: Sweet potato egg and spinach bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 medium sweet potato, peeled and cubed into 1/2-inch pieces; 2 tsp extra virgin olive oil; 3/4 tsp salt; 2 large eggs; 4 large egg whites; 1 oz fresh baby spinach, roughly chopped; 1/4 cup avocado, sliced; 2 oz cucumber, sliced; 60 g Trader Joe's salsa

Nutrition

Per serving

453 calories

Protein: 30g; 26% of calories
Carbs: 29g; 26% of calories
Fat: 24g; 48% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with the oil and half the salt. Spread them in a single layer and roast for 20 minutes until tender and browned.
While the potatoes roast, whisk the whole eggs and egg whites together in a bowl with the remaining salt.
Heat a nonstick skillet over medium-low heat. Add the egg mixture and cook for 2 minutes, stirring gently. Add the spinach and continue cooking for 2 to 3 minutes until the eggs are set and the spinach is wilted. Done when eggs are set, 160°F.
Place the roasted sweet potatoes in a bowl and top with the scrambled eggs and spinach. Arrange the cucumber and avocado on the side and top with the salsa.

Nutrition

Ingredients

Instructions

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