• 1 sweet potato, peeled and cubed
  • 2 tbsp olive oil, divided
  • ½ tsp black pepper
  • 1 egg
  • 2 cups baby spinach
  • ½ cup cherry tomatoes, halved
  • ½ avocado, sliced
  1. Preheat the oven 425°F and line a baking sheet with parchment paper.
  2. In a bowl, toss the sweet potatoes with 1 tablespoon of olive oil and the black pepper to coat. Spread it evenly onto the pan. Roast for 20 minutes, flipping half way. Prep the remaining ingredients while sweet potatoes are cooking.
  3. When the sweet potatoes are nearly done, heat the remaining tablespoon of olive oil in a skillet. Add the egg and fry until done to your liking, about five minutes.
  4. Arrange the sweet potatoes in a serving bowl along with the spinach and tomatoes. Top with the fried egg and avocado. Season with some more black pepper or drizzle with some olive oil if desired, and serve!