Avocado Sweet Potato Egg Bowl

1Preheat the oven to 400°F (200°C).

2Peel and dice the sweet potato (1) into small cubes. Chop the onion (1) and zucchini (1).

3On a baking sheet, toss the sweet potato (1) cubes with olive oil and spread them out in a single layer. Roast in the preheated oven for 20-25 minutes or until tender and slightly crispy.

4While the sweet potatoes are roasting, heat some oil in a skillet over medium heat. Add the chopped onion (1) and zucchini (1), sauté until they are tender, about 5-7 minutes.

5In a separate pan, cook the eggs (2) to your liking (e.g., scrambled, fried, or poached).

6Slice the avocado (1) and mango (1).

7Assemble the bowls by layering the roasted sweet potatoes, sautéed onion (1) and zucchini (1), sliced avocado (1), cooked eggs (2), and mango (1).

8Season with salt and pepper to taste.

9Serve warm and enjoy the delicious mix of flavors and textures in this Avocado (1) Sweet Potato (1) Egg Bowl!