Breakfast

Avocado & Sweet Potato Egg Bowls

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I absolutely love the ingredients involved in this recipe: avocados, sweet potatoes, and eggs- they’re my favorite! Also these are some super foods that I swear by when it comes to providing nutrients and all day energy. 

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The wonderful thing is that you can make a couple at a time and store them in the fridge as meal prep for your busy week. It’s the best combination- quick, delicious, and very healthy- the perfect combination that allows you to conquer your work day and feel great!

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Avocado & Sweet Potato Bowls
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Ingredients
  1. 1 sweet potato
  2. 1 avocado
  3. 4 eggs
  4. olive oil
  5. S&P
  6. chopped green onions, garnish
  7. cayenne pepper, garnish
Instructions
  1. Preheat oven to 400 degrees. Poke holes in sweet potato and microwave on high for 8 minutes.
  2. Cut both your avocado and sweet potato in half. Remove the avocado pit. With a spoon scoop out approximately 2 tablespoons out of each sweet potato and avocado half- this allows room for each egg.
  3. To better stabilize your sweet potato and avocado bowls you can use a  cupcake tin turn upside-down. "Cradle" your bowls in the grooves of the upside-down cupcake tin and gently crack one egg in each bowl.
  4. Place in the oven and cook for 20 minutes or until eggs are fully cooked.
  5. Drizzle a little olive oil on top of you sweet potatoes and avocados and sprinkle with salt and pepper.
  6. Garnish with green onions and cayenne, if desired.
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