Sweet Potato Breakfast Bowl with Eggs and Feta

Roasted sweet potatoes, wilted greens, eggs, and feta make a savory breakfast bowl with contrasting textures and flavors.

Makes: 2 servings

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 2 cups chopped arugula or kale
• 2 large eggs
• 2 egg whites (or 92 g liquid egg whites)
• ¼ cup crumbled feta cheese

Directions

1. Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, paprika, garlic powder, and salt. Spread in a single layer on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
2. Meanwhile, wilt the greens in a skillet over medium heat for about 2 minutes. Add the eggs and egg whites and scramble together until the eggs are cooked through.
3. Divide the sweet potatoes between two bowls. Add the eggs and greens, then sprinkle feta over each serving.

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