Preheat oven to 400 degrees F (200 degrees C). Spray large baking sheet with
Coconut Oil Cooking Spray (as needed)
Sweet Potatoes (3 cups)
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)
Sea Salt (1/2 tsp)
, and toss to coat.
Spread vegetables out on large baking sheet into single layer, bake 10 minutes, then remove and stir.
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.
Add roasted sweet potatoes and Brussels sprouts to cast iron skillet or oven-safe baking dish. In separate bowl, combine
Lentils (2 cups)
Smoked Paprika (1/2 tsp)
Curry Powder (1/2 tsp)
Ground Turmeric (1/4 tsp)
Ground Black Pepper (1/4 tsp)
then stir into roasted veggies in cast iron skillet.
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.
Serve with Pita bread if desired or top with aged white cheddar cheese. Enjoy!