(for 4 servings)

• 8 large eggs
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
• 1 can (15 oz) black beans, drained and rinsed
• 3 cups fresh baby spinach
• 1/2 medium red onion, diced
• 1 medium red bell pepper, diced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh cilantro, chopped (for garnish)

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and black pepper. Spread in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes for 20 minutes, flipping halfway through, until tender and lightly caramelized at the edges.
4. While the sweet potatoes roast, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
5. Add the diced red onion and bell pepper to the skillet and cook for 4 to 5 minutes, stirring occasionally, until softened.
6. Add the black beans, cumin, red pepper flakes if using, and the remaining 1/4 teaspoon salt. Stir to combine and cook for 2 minutes until the beans are warmed through.
7. Add the baby spinach and stir for 1 to 2 minutes until wilted. Remove the bean and vegetable mixture from the skillet and set aside in a bowl.
8. Crack the 8 eggs into the same skillet over medium-low heat. Scramble gently with a spatula, cooking for 3 to 4 minutes until just set but still slightly soft. Remove from heat immediately to avoid overcooking.
9. Divide the roasted sweet potatoes, bean and vegetable mixture, and scrambled eggs evenly among four meal prep containers.
10. Garnish with fresh cilantro if desired. Allow the bowls to cool completely before sealing and refrigerating.