Avocado & Egg Power Bowl

1.Preheat your oven to 400°F (200°C).

2.Peel and dice the sweet potatoes into 1-inch cubes. Toss them in a bowl with olive oil, paprika, salt, and pepper until evenly coated.

3.Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, flipping halfway through.

4.While the sweet potatoes are roasting, prepare the poached eggs. Fill a medium saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.

5.Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer them firmer. Remove the eggs with a slotted spoon and set aside on a paper towel to drain.

6.In a large bowl, combine the mixed leafy greens and cherry tomatoes. Drizzle with a little olive oil and fresh lemon juice, then toss to combine.

7.To assemble the power bowl, divide the leafy greens and cherry tomato mixture among four bowls. Top each bowl with roasted sweet potatoes, a poached egg, and sliced avocado. Season with additional salt and pepper if desired.

8.Garnish with crumbled feta cheese or sliced radishes if using, and serve immediately.