It’s easy to fall into a rut for breakfast. Adding this to the breakfast menu is a great way to add variety to the bowls of cereal, smoothies, yogurt, and pastries that are easy to make but boring after awhile. The heat from this sriracha sauce is anything but boring. My friend’s breakfast salad pales in comparison to these roasted potatoes, veggies, fresh herbs, and runny eggs.

I like to make a double portion and pack up the second half for my lunch at the office. A pre-grilled slice of chicken is the perfect pairing in place of the egg for lunch.

 

INGREDIENTS

1 large sweet potato, cubed

1 large russet potato, cubed

1 red bell pepper, chopped

½ red onion, chopped

1 tsp chili powder

½ tsp smoked paprika

½ tsp turmeric

¼ tsp garlic powder

¼ tsp salt

⅛ tsp pepper

2 eggs

½ avocado, sliced

fresh herbs

SRIRACHA SAUCE:

1 tbsp Fix Sriracha sauce

2 tbsp Greek yogurt

2 tbsp almond milk

½ tsp smoked paprika

¼ tsp garlic powder

INSTRUCTIONS

Preheat oven to 375 degrees.

Spray baking sheet with coconut oil cooking spray.

Add chopped sweet potato, russet potato, bell pepper, and onion in a large bowl, sprinkle with chili powder, turmeric, salt, garlic powder, and toss until veggies are well coated by seasonings.

Spread seasoned veggies out on prepared baking sheet, in a single layer. Roast for ten minutes, remove pan, stir veggies, and bake another 10 minutes or until soft.

Meanwhile, cook eggs in skillet on stove top on medium heat. I prefer my eggs over easy, so the yoke is still soft and spills out on the veggies. However, cook them to your preference.

For the Sriracha sauce, add all ingredients to NutriBullet or food processor and blend until a smooth consistency is reached.

Once veggies are cooked, remove from oven and divide into two plates or bowls. Top with egg and avocado slices, then drizzle with Sriracha sauce, and sprinkle with finely chopped fresh herbs. Serve!

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Quick tip: To make this compliant with Keto and Whole30 drop the Siracha Sauce for a fresh salsa  and the russet potato for double the sweet potato.

Recipe and image courtesy of Lemons & Basil