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RECIPE
12 INGREDIENTS7 STEPS40min

Sweet Potato and Brussels Sprouts Breakfast Bowls

5.0
2 Ratings
This Sweet Potato and Brussels Sprouts Breakfast Bowl is healthy enough for breakfast, yet hearty enough for lunch or dinner and full of flavor!
Sweet Potato and Brussels Sprouts Breakfast Bowls Recipe | SideChef
This Sweet Potato and Brussels Sprouts Breakfast Bowl is healthy enough for breakfast, yet hearty enough for lunch or dinner and full of flavor!
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
40min
Total Time
$1.37
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
18
1 Tbsp
Extra-Virgin Olive Oil
1/2 Tbsp
1/2 Tbsp
Curry Powder
1/2 tsp
Ground Garlic
1/2 tsp
2 cups
Lentils , rinsed, drained
3
Organic Eggs
as needed
Coconut Oil Cooking Spray
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Nutrition Per Serving

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CALORIES
576
FAT
8.5 g
PROTEIN
34.1 g
CARBS
95.3 g

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 (3 cups) and Brussels Sprouts (18) to large bowl, drizzle with Extra-Virgin Olive Oil (1 Tbsp) , then add Smoked Paprika (1 tsp) , Curry Powder (1 tsp) , Ground Turmeric (1/2 tsp) , Ground Garlic (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Sea Salt (1/2 tsp) , 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 (2 cups) with Smoked Paprika (1/2 tsp) , Curry Powder (1/2 tsp) , Ground Turmeric (1/4 tsp) , and Ground Black Pepper (1/4 tsp) 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!
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Nutrition Per Serving
Calories
576
% Daily Value*
Fat
8.5 g
11%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
133.2 mg
44%
Carbohydrates
95.3 g
35%
Fiber
17.1 g
61%
Sugars
7.9 g
--
Protein
34.1 g
68%
Sodium
325.8 mg
14%
Vitamin D
--
--
Calcium
110.9 mg
9%
Iron
9.2 mg
51%
Potassium
1296.9 mg
28%
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