Ingredients
Method
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and a pinch of salt.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for 25-30 minutes until they are tender and caramelized, stirring halfway through the cooking time.
Cooking
- While the sweet potatoes are roasting, whisk the eggs in a bowl with a pinch of salt and pepper.
- Heat the unsalted butter or coconut oil in a pan over medium heat. Once melted, add the whisked eggs.
- Stir the eggs gently in the pan for about 3-4 minutes until they are fluffy and cooked through.
Assembly
- To assemble your breakfast bowl, layer the roasted sweet potatoes in a bowl, top them with the scrambled eggs, and drizzle with pure maple syrup.
Nutrition
Notes
Make sure to cut the sweet potatoes into even cubes for more uniform cooking. Adjust the amount of maple syrup to your taste; you can use less or more. Feel free to add vegetables, like spinach or bell peppers, to the scrambled eggs for added nutrition. For a vegan version, replace the eggs with scrambled tofu and use coconut oil for a dairy-free option. You can also add nuts or seeds for crunch.