Ingredients
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1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds
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2 teaspoons extra-virgin olive oil
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½ teaspoon ground cumin
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¼ teaspoon salt, divided
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½ avocado
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1 tablespoon salsa
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1 tablespoon finely chopped red onion
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2 whole-grain English muffins, toasted
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2 large eggs, fried
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½ cup baby spinach leaves
Directions
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Preheat oven to 400°F.
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Toss sweet potato slices with oil, cumin and 1/8 teaspoon salt. Arrange in a single layer on a large rimmed baking sheet. Roast, turning once, until tender, 25 to 30 minutes. Reserve 2 slices about the size of the English muffins. Save the other slices for another use.
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Meanwhile, mash avocado, salsa, red onion and remaining 1/8 teaspoon salt together on a small plate.
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Spread half of the avocado mixture on 1 English muffin half. Top with a sweet potato round, an egg and 1/4 cup spinach. Place the remaining muffin half on top. Repeat with the remaining ingredients
