Sweet Potato Breakfast Bowl with Egg Whites
Calories: 400kcal
Ingredients
- ½ medium sweet potato baked (100g)
- 1 cup egg whites 240g
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
- 2 oz deli ham 56g
- ¼ cup avocado sliced (30g)
- ¼ cup cherry tomatoes halved (30g)
- 2 tsp sriracha 8g
Instructions
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Wash and dry the sweet potato, cut it in half lengthwise, and spray with a light mist of olive oil. Place the sweet potato cut-side down on the parchment paper and sprinkle the tops with salt. Poke the skin a few times with a fork and roast it in the pre-heated oven for about 25-30 minutes (depending on the size of course). Flip it over. The interior will be soft, and the edges a little browned and caramelized when done.
- Heat a nonstick skillet over medium-high heat. Add a mist of oil spray. Add the liquid egg whites, salt and pepper. Let them cook for a minute before stirring and scrambling. Push the whites to one side and add the chopped ham. Cook until eggs are set and ham is browned. Add more salt and pepper to taste.
- To each bowl, add ½ a baked sweet potato (100g), 1 cup scrambled whites (240g), and ¼ cup ham (56g). Top with ¼ cup fresh avocado (30g) and ¼ cup cherry tomatoes (30g). Drizzle with sriracha, or your favorite hot sauce or salsa. We also love any of our homemade sauces drizzled on top!
Notes
GF/DF: Naturally!
Search MyFitnessPal, MacrosFirst, and Lose It: Sweet Potato Breakfast Bowl with Egg Whites Lillie Eats and Tells
If you're logging this, weigh the egg whites and ham for the most accurate macros. Bottled liquid egg whites can vary slightly by brand.
Nutrition
Serving: 1bowl | Calories: 400kcal | Carbohydrates: 32.2g | Protein: 41g | Fat: 9.9g | Fiber: 6.3g