Name: Sweet potato and egg bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium sweet potato, peeled and cubed into 1/2-inch pieces; 1 tsp extra virgin olive oil; 1 tsp salt; 110 g extra large cage-free eggs, 2 eggs (about 56 g each); 6 large egg whites, about 6 whites; 1 oz fresh baby spinach, roughly chopped; 3 tbsp avocado, sliced; 2 oz cucumber, sliced; 60 g Trader Joe's salsa

Nutrition

Per serving

492 calories

Protein: 39g; 33% of calories
Carbs: 39g; 33% of calories
Fat: 18g; 34% of calories

Ingredients

9 items

1 medium sweet potato, peeled and cubed into 1/2-inch pieces
1 tsp extra virgin olive oil
1 tsp salt
110 g extra large cage-free eggs, 2 eggs (about 56 g each)
6 large egg whites, about 6 whites
1 oz fresh baby spinach, roughly chopped
3 tbsp avocado, sliced
2 oz cucumber, sliced
60 g Trader Joe's salsa

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 1/4 teaspoon of the salt. Spread them in a single layer and roast for 10 minutes, stir the cubes, and roast for 10 to 15 minutes more until a fork slides in easily and the edges are browned.
While the potatoes roast, crack the 2 whole eggs into a mixing bowl and add the 6 egg whites with the remaining 1/4 teaspoon of salt. Whisk until the yolks are broken and the mixture is well combined.
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 whites and yolks are set and the spinach is wilted. Done when set and no longer liquid, 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 finish with the salsa.

Nutrition

Ingredients

Instructions

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