Description
Delicious roasted sweet potatoes and creamy avocado served with eggs for a hearty meal.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), peeled and cubed
- 2 ripe avocados, sliced
- 4 large eggs
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the sweet potatoes with olive oil, salt, pepper, and paprika. Spread on a parchment-lined baking sheet.
- Roast sweet potatoes for 25-30 minutes until tender and golden brown, shaking halfway through.
- Meanwhile, cook eggs to your preference (poached or scrambled).
- Assemble bowls by layering roasted sweet potatoes first, then avocado slices, and finally the cooked eggs on top.
- Drizzle with additional olive oil if desired and serve immediately.
Notes
- This dish can be served warm or at room temperature.
- Customize the toppings based on your preference, such as adding hot sauce or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg