Scrambled Eggs & Roasted Sweet Potato

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Scrambled Eggs & Roasted Sweet Potato

Course: Breakfast
Keyword: dairy-free, gluten-free, grain-free, vegetarian
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 2
Calories: 341kcal


  • 8 ozs Sweet Potato (large, cubed)
  • 1/4 tsp Sea Salt (divided)
  • 4 Egg
  • 1 cup Egg Whites
  • 1/8 tsp Turmeric


  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the cubed sweet potato, half the sea salt and the spray with cooking oil. Bake for 30 minutes, flipping halfway through.
  • In a pan over medium-low heat, add the eggs and egg whites and scramble until cooked through. Season with the remaining sea salt and turmeric. Serve with the sweet potatoes. Enjoy!


  • Leftovers

    Eggs are best enjoyed the same day. Refrigerate leftover sweet potato in an airtight container for up to three days.
  • More Flavor

    Season the sweet potatoes with your favorite herbs or chili flakes for a spicy kick.
  • Additional Toppings

    Serve with your favorite greens or more roasted veggies.
  • Make it Vegan

    Use tofu for the scramble instead of eggs.


Serving: 2g | Calories: 341kcal | Carbohydrates: 33g | Protein: 28g | Fat: 10g | Cholesterol: 372mg | Sodium: 649mg | Fiber: 5g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 3mg

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