Ingredients:

  • 2 medium (1 lb / 450g) sweet potatoes, peeled and cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) garlic powder
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 4 large eggs
  • 1 tbsp (15ml) butter
  • 2 cups (60g) fresh baby kale
  • 1 medium (150g) avocado, sliced
  • 2 tbsp (15g) hemp seeds
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in a mixing bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  2. Spread the potatoes on a parchment-lined sheet pan in a single layer. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and centers are tender.
  3. While potatoes roast, heat butter in a skillet over medium heat. Crack the eggs into the pan and cook until whites are set but yolks remain jammy (approx. 3–4 minutes for sunny-side up).
  4. Divide fresh kale between two bowls. Top with hot roasted sweet potatoes, sliced avocado, and eggs. Garnish with hemp seeds and a drizzle of lemon juice.