• 2 large sweet potatoes, peeled and cut into ½-inch cubes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ pound breakfast sausage
• 1 small red bell pepper, sliced into strips
• 1 small onion, sliced
• 4 eggs, cooked as desired
• hot sauce, optional

Preheat oven to 450°F. Toss sweet potatoes with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly browned. Meanwhile, in a large skillet over medium heat, cook sausage, red pepper and onion for about 10 minutes, breaking up sausage as it cooks, until sausage is browned and vegetables are tender. Drain excess grease, if needed. Prepare eggs as desired. To assemble, divide roasted sweet potatoes among 4 small bowls. Top each with sausage mixture and one egg. Serve with hot sauce, if desired. Serves 4. Note: For a plant-based version, substitute meatless breakfast sausage and an egg alternative, such as JUST Egg. Additional toppings may include sliced avocado, cooked rice, cheese or tortilla chips.