Power-Packed Clean Eating Lunch

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, dried parsley, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 to 25 minutes until they are golden and crispy on the edges.

While the sweet potatoes roast, heat olive oil in a skillet over medium heat. Add diced onions and cook until softened. Add the ground beef or turkey, season with salt, pepper, garlic powder, and smoked paprika, then cook until browned and cooked through.

Boil the eggs in simmering water for 8 to 9 minutes. Once cooked, peel and slice them. Season with salt, pepper, and chili flakes if desired.

Slice the avocado and dill pickle spears. These will add creaminess and a tangy crunch to your plate.

Arrange the roasted sweet potatoes, cooked ground meat, sliced eggs, avocado, and pickles neatly on a plate. Add hot sauce if you like some extra heat.

Serving and storage tips