Ingredients:

  • 1 cup (150g) sweet potato, small ½-inch cubes
  • 1 cup (30g) baby spinach
  • 1 tbsp (15ml) olive oil
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 2 large eggs
  • 2 oz (56g) cooked breakfast sausage, sliced
  • 1 tsp (5ml) butter
  • ½ medium avocado (75g), sliced
  • 1 tbsp (15ml) Greek yogurt
  • 1 tsp (5ml) sriracha
  • 1 tsp (2g) toasted sesame seeds

Instructions:

  1. Toss the cubed sweet potatoes in olive oil, salt, and pepper.
  2. Heat a non-stick skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 8–10 minutes until they develop a mahogany-colored crust.
  3. Add the baby spinach for the last 60 seconds, stirring just until the leaves wilt but remain vibrant green. Remove the vegetables from the pan and place them in a serving bowl.
  4. In the same skillet, add the butter. Add the sliced sausage and sear for 2 minutes per side until the edges are browned.
  5. Push the sausage to the side of the pan and crack the eggs into the center. Cook the eggs sunny side up for 3 minutes without flipping.
  6. Place the seared sausage and eggs directly on top of the roasted vegetable base.
  7. Nestle the avocado slices along the side of the bowl.
  8. Dollop the Greek yogurt in the center and drizzle with sriracha.
  9. Sprinkle with toasted sesame seeds for the final touch.