Loaded Sweet Potato Breakfast Bowl with Lentils

Instructions

1. 1

   Heat the oven to 425°F. Pierce the sweet potatoes several times and bake for 20–25 minutes, until tender.

2. 2

   Bring a small saucepan of water to a gentle boil. Add the eggs and cook for 6–7 minutes. Transfer to cold water, peel, and halve.

3. 3

   Warm the lentils and spinach in a nonstick skillet with cumin, smoked paprika, and black pepper.

4. 4

   Split the sweet potatoes lengthwise and gently mash the flesh inside their skins.

5. 5

   Top with the lentil mixture, tomato, onion, avocado, Greek yogurt, lime juice, and egg halves. Finish with chili flakes.