|Roasted sweet potatoes, asparagus, red bell pepper, over easy egg, tortilla chips and hummus|
|Sweet potatoes, bell pepper and asparagus|
Preheat oven to 400F. Scrub potatoes and rinse asparagus and pepper. Cube potatoes, add a swig of high heat oil, salt, and pepper. Spread on a large sheet pan and start roasting.
Chop asaragus and red bell pepper. Spread on a sheet pan and add a bit of olive oil, salt and pepper.
The potoates will take closer to 45 minutes and the asparagus about 30. Turn over veggies every 15-20 minutes. There should be a bit of charring.
|Roasted sweet potato|
Add a bit more salt and pepper to taste. If you had an extra minute, drizzle with balsamic vinegar and top with a shaving of parmesean cheese. I didn't have a minute since I was quickly preparing some over easy eggs (and taking photos!).
For desert - Whole Foods fig bars and a combination of walnuts, dates, dried blueberries, brazil nuts and 60% chocolate chips.