Sweet Potato and Avocado Breakfast Bowl

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Servings: 4 Prep: 25 min Cook: 10 min Dairy Free Gluten Free Paleo Pescetarian Vegetarian Homestyle No Leftover Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Potatoes, Yellow Bell Peppers, Cherry Tomatoes, Parchment Paper, Extra Virgin Olive Oil, Sea Salt, Ground Black Pepper

Ingredients

2 large sweet potatoes ⚠

1 onion

2 yellow bell peppers ⚠

10 ounces cherry tomatoes ⚠

1 avocado

8 large eggs

parchment paper ⚠

2 tablespoons extra virgin olive oil ⚠

sea salt, to taste ⚠

ground black pepper, to taste ⚠

2 teaspoons garlic powder

1 teaspoon hot paprika

Instructions

1. Preheat oven to 400F.

2. Peel sweet potatoes and cut into cubes. Peel and dice onion. Dice bell pepper. Halve tomatoes. Peel, pit, and dice avocado.

3. Separate half of the eggs and save the yolks for another purpose.

4. Line a baking tray with parchment paper and spread the potato cubes over it evenly. Drizzle with 1/4 of the olive oil and season with salt and pepper.

5. Roast the potatoes for 15 minutes, then toss them around and roast for another 10, until browned.

6. In the meantime, heat the remaining oil in a non-stick pan over medium heat. Add the onion and sauté for 2-3 minutes, until soft.

7. Add the diced pepper and cook for another 3 minutes.

8. Add in the eggs and egg whites and cook for five minutes, mixing and folding them in with the onion and pepper.

9. Stir in the garlic powder and season with additional salt and pepper.

10. Add in the tomatoes and heat them until softened. Add the roasted sweet potatoes and stir to combine.

11. Divide the eggs evenly between bowls and top with the diced avocado, and sprinkle with hot paprika. Serve immediately.