Roasted Sweet Potato Breakfast

Ingredients

• 1 medium sweet potato, scrubbed and sliced into 1/2-inch rounds
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon salt, divided
• ½ avocado
• 1 tablespoon salsa
• 1 tablespoon finely chopped red onion
• 2 whole-grain English muffins, toasted
• 2 large eggs, fried
• ½ cup baby spinach leaves

Directions

1. Preheat oven to 400°F.
2. 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.
3. Meanwhile, mash avocado, salsa, red onion and remaining 1/8 teaspoon salt together on a small plate.
4. 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.