2 Servings 35 Minutes
1 Sweet Potato (large, cubed)
1/4 tsp Sea Salt (divided)
1/2 tsp Avocado Oil
1/8 tsp Turmeric
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.
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!
Nutrition per serving
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. Vegan - Use tofu for the scramble instead of eggs.