Scrambled Eggs & Roasted Sweet Potato

28 Jan Scrambled Eggs & Roasted Sweet Potato

Prep Time: 35 minutes | 2  Servings

Ingredients:

• 1 Sweet Potato (large, cubed)
• 1/4 tsp Sea Salt (divided)
• 1/2 tsp Avocado Oil
• 4 Eggs
• 1/8 tsp Turmeric

Directions:

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the cubed sweet potato, half the sea salt and the avocado oil. Bake for 30 minutes, flipping halfway through.
2. In a pan over medium-low heat, add the eggs and scramble until cooked through. Season with the remaining sea salt and turmeric. Serve with the sweet potatoes. Enjoy!

Notes:

• LEFTOVERS: Eggs are best enjoyed the same day. Refrigerate leftover sweet potato in an airtight container for up to three days.
• NO AVOCADO OIL: Use coconut oil or extra virgin olive oil.
• MORE FLAVOR: Season the sweet potatoes with your favorite herbs or chili flakes for a spicy kick.
• ADDITIONAL TOPPINGS: Serve with your favorite greens or more roasted veggies.
• MAKE IT VEGAN: Use tofu for the scramble instead of eggs.

Nutrition: (Amount Per Serving)

• Calories = 210
• Fat = 11g
• Saturated Fat = 3g
• Trans Fat = 0g
• Carbs = 14g
• Fiber = 2g
• Sugar = 3g
• Protein = 14g
• Cholesterol = 372mg
• Sodium = 473mg
• Vitamin A = 9762IU
• Vitamin C = 2mg
• Calcium = 76mg
• Iron = 2mg