NME Scrambled Eggs & Roasted Sweet Potato

2 Servings 35 Minutes


1 Sweet Potato (large, cubed)

1/4 tsp Sea Salt (divided)

1/2 tsp Avocado Oil

4 Egg

1/8 tsp Turmeric


  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!

Nutrition per serving

Calories 211

Fat 11g

Carbs 14g

Protein 14g

Fiber 2g

Sugar 3g


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.


NMELifestyle LLC.

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