Macros

P: 17g   F: 22g   C: 18g

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 3 oz sweet potato, diced into large cubes (makes about 1½ cups)
• 1/2 cup of egg whites (4 eggs)
• 1/4 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 green pepper, diced
• 1/4 cup onion, diced
• 1 tsp garlic powder
• 1 tsp paprika
• salt and pepper

Method:

1. Preheat the oven to 400 degrees. Spray a baking pan with cooking spray. Place the diced sweet potato on the baking pan and season lightly with salt.
2. Roast for 15 minutes, then flip and roast for an additional 10 minutes, until browned on the sides.
3. Remove from the oven and set aside.
4. Heat a non-stick pan at medium to high heat and spray lightly with spray. Add in onion and cook, stirring constantly for a few minutes until softened. Add in bell pepper and cook a couple more minutes.
5. Add in egg whites and cook for 5-7 minutes. Add in garlic powder, and season lightly with salt and pepper.
6. Stir in cherry tomatoes to just heat and soften then skin.
7. When tomatoes are heated through, toss the sweet potatoes in the pan and combine all ingredients well.
8. Remove from heat, and top with diced avocado and green onion.
9. Sprinkle with paprika.
10. Enjoy!