Ingredients
Scale
- 2 eggs
- 1 cup fresh spinach
- 1 cup sweet potato, diced
- Avocado, sliced
- 1 tbsp pickled jalapeños
- 1 tsp olive oil
- Salt, black pepper & chili flakes to taste
Instructions
- Boil the eggs in water for 7 minutes; cool in an ice bath before peeling.
- Toss sweet potato cubes with olive oil, salt, and pepper. Roast at 200C (400F) for 20-25 minutes until golden brown.
- Sauté spinach in a nonstick pan with olive oil until wilted (about 2 minutes).
- Assemble by layering sautéed spinach, roasted sweet potatoes, and sliced avocado on a plate. Season with chili flakes and black pepper.
- Top with pickled jalapeños for added spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Boiling, Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg