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Weeknight Eggs Bowl
A paleo weeknight eggs bowl with sweet potato and brussels sprouts, brightened with lemon and fresh herbs, served over roasted sweet potato.
Ingredients
Instructions
Whisk the eggs, season them, and sear over medium-high heat until just set, about 10 minutes.
Add the sweet potato and brussels sprouts, cooking until softened, about 4 minutes.
Stir in the lemon, fresh herbs and coconut oil for 4 minutes until fragrant.
Prepare the roasted sweet potato separately according to package directions.
Let everything rest together for about 19 minutes so the flavors settle.
Taste and adjust the seasoning.
Serve hot over the roasted sweet potato, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
