Sweet Potato and Brussels Sprouts Breakfast Bowls

Preheat oven to 400 degrees F (200 degrees C). Spray large baking sheet with Coconut Oil Cooking Spray (as needed).

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 (as needed), Ground Garlic (as needed), Ground Black Pepper (as needed), and Sea Salt (as needed), 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) with Smoked Paprika (as needed), Curry Powder (as needed), Ground Turmeric (as needed), and Ground Black Pepper (as needed) 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!