2 Sweet Potato (medium, cubed)
1 tsp Avocado Oil
1/4 tsp Sea Salt (divided)
4 Egg (whisked)
1 1/2 cups Black Beans (cooked)
Avocado (sliced)
Preheat the oven to 400˚F (204˚C) and line a baking sheet with parchment paper. Season the sweet potato with avocado oil and half of the sea salt. Bake for 25 to 30 minutes or until cooked through.
Heat a skillet over medium heat. Add the eggs and scramble until cooked through. Season with the remaining sea salt.
Divide the sweet potato, scrambled egg and black beans between containers. Place in the fridge until ready to be enjoyed. Add the sliced avocado just before serving. Enjoy!
Refrigerate in an airtight container for up to three days. Cut up the avocado just before serving.
Omit the eggs, or use a tofu scramble. Use extra virgin olive oil or coconut oil.
