Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Spray large baking sheet with
Coconut Oil Cooking Spray (as needed)
.
Step 2
Add
Sweet Potatoes (720 mL)
and
Brussels Sprouts (18)
to large bowl, drizzle with
Extra-Virgin Olive Oil (15 mL)
, then add
Smoked Paprika (2 g)
,
Curry Powder (2 g)
,
Ground Turmeric (1 g)
,
Ground Garlic (1 g)
,
Ground Black Pepper (1 g)
, and
Sea Salt (3 g)
, and toss to coat.
Step 3
Spread vegetables out on large baking sheet into single layer, bake 10 minutes, then remove and stir.
Step 4
Bake additional 5 minutes. You don’t want them to be completey cooked as you’ll add them to a cast iron skillet with eggs and return them to the oven.
Step 5
Add roasted sweet potatoes and Brussels sprouts to cast iron skillet or oven-safe baking dish. In separate bowl, combine
Lentils (425 g)
with
Smoked Paprika (1 g)
,
Curry Powder (1 g)
,
Ground Turmeric (as needed)
, and
Ground Black Pepper (as needed)
then stir into roasted veggies in cast iron skillet.
Step 6
Increase oven temperature to 425 degrees F (220 degrees C). Add
Organic Eggs (3)
to skillet, spacing out evenly, and bake 10-15 minutes or until egg whites are cooked and yolks are soft.
Step 7
Serve with Pita bread if desired or top with aged white cheddar cheese. Enjoy!
