Ingredients

The following ingredients have 5 Servings
  • 2 medium sweet potatoes, peeled and diced ((about 4 cups))
  • 1 medium onion, peeled and diced ((about 1 cup))
  • 14.5 ounce can chickpeas ((rinsed and drained))
  • 3 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 avocado, diced
  • 4-8 hard-cooked or fried eggs
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup pureed salsa

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
  • Add the sweet potato, onion, chickpeas, oil, cumin, chili powder, and salt to a bowl. Toss to coat well.
  • Spread out into an even layer on a baking pan. Bake for 24-28 minutes or until the vegetables are soft.
  •  Stir together the sour cream or yogurt and salsa.
  • Serve the roasted veggies with the eggs, avocado, and the salsa sauce.