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Sweet Potato Breakfast Bowls

Serves 4


2 large sweet potatoes, quartered lengthwise and cut into ¼” thick slices

½ bag of broccoli florets

Medium red onion, medium large dice

Handful of okra, sliced medium thick

Handful of organic cherry tomatoes, whole

Spray avocado oil

Organic pastured eggs, made your way

Sea salt and black pepper to taste

Optional garnishes: diced ripe avocado, crispy uncured sugar free bacon, Green Goddess Dressing (receipe included in the December Meal Plan), hot sauce, mixture of chia/hemp/ground flax seeds, scallions


Preheat the oven to 450°F and line a baking sheet with parchment paper. Spread sweet potatoes evenly on the baking sheet and top with veggies. Spray well with oil and season to taste with salt and pepper. Bake for 10 minutes then mix well and continue baking for another 10-15 minutes until potatoes are cooked through.

Cook your eggs how you like them then serve over cooked veggies in a bowl with optional garnishes on top. Reserve leftover cooked vegetables for quick Breakfast Tacos!


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