Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 large eggs
  • 4 cups fresh baby spinach or kale
  • 1 tbsp butter
  • 1/4 cup crumbled feta cheese
  • 1 large avocado, sliced
  • 2 tbsp fresh lemon juice
  • 1 tbsp sriracha
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl until evenly coated.
  2. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and crisp.
  3. While the potatoes are in their final 5 minutes, heat butter in a skillet over medium heat. Add the spinach or kale and sauté for 2–3 minutes until just wilted but still vibrant green; remove from heat immediately.
  4. Cook the eggs in the same skillet according to preference: for jammy eggs, soft-boil for 6.5 minutes and plunge into ice water; for scrambled, whisk with salt and cook over medium-low heat until velvety curds form.
  5. Divide the roasted sweet potatoes evenly among four bowls. Top with sautéed greens and place the eggs centrally. Garnish with avocado slices, feta cheese, lemon juice, sriracha, and chopped parsley.