I love this recipe – it is so good for you, providing lots of healthy fiber and nutrients! Plus – it is delicious! I like to make extras of this and eat as leftovers – you can even jazz it up with chicken or tofu, or eat as you made it. However you do it, you and your family are sure to love it!! And feel free to swap out any of the roasted veggies for your own favorites, such as Brussels sprouts, carrots, radishes, or even swap turnips for the sweet potatoes. Makes 4 servings.

Ingredients 

• 2 tablespoons extra virgin olive oil, divided
• 2 large sweet potatoes (1.5 pounds) with skin, cut into large 1 inch chunks
• 1 small red onion (3 oz) cut into 1 inch wedges
• 2 teaspoons chili powder divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 small head of broccoli (12 oz), cut into florets
• 1/2 small head of cauliflower (8 oz), cut into florets
• 4 eggs, hard or soft boiled or poached, according to your preference

Dressing

• 3 tablespoons lemon juice (1 large lemon)
• 3 tablespoons unseasoned tahini paste
• 1 clove of garlic, pressed or finely grated
• 1 tablespoon water
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 3 sprigs fresh parsley, finely minced (optional)

Directions

1. Place oven rack in center position and preheat to 400 degrees F. Lightly spray a large rimmed baking sheet with oil or nonstick spray.
2. In a large bowl, toss sweet potatoes with 1/2 tablespoon extra virgin olive oil, 1/2 teaspoon salt, and 1 teaspoon chili powder, making sure all pieces are evenly coated. Transfer to your prepared baking sheet, spread evenly, and roast for 10 minutes. 
3. While the sweet potatoes cook, toss the red onion, broccoli, and cauliflower with the remaining 1.5 tablespoons extra virgin olive oil, 1/2 teaspoon kosher salt, and 1 teaspoon chili powder. Remove the baking sheet from the oven and flip the sweet potato chunks. Push them to one side of the baking sheet and add the rest of the vegetables to the other side. Roast for a further 15-25 minutes, tossing broccoli mixture halfway, until the sweet potatoes are evenly browned and soft when pierced with a paring knife, and remaining vegetables are crisp-tender. You may need to remove the sweet potatoes before the other vegetables are done depending on the size of your cuts. 
4. As the vegetables finish roasting, prepare your dressing by mixing all of the ingredients in a small bowl. Thin with additional water until desired consistency is reached. The dressing should taste pungent on its own.
5. To serve, divide the roasted vegetables into individual serving bowls and top each bowl with a boiled egg cut in half, or with a poached egg. Drizzle the dressing over the bowl and serve immediately.

Nutritional Information per Serving

Calories 340

Fat 19g

Protein 14g

Carbohydrates 33g

Fiber 6g

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