Sheet Pan Veggie Breakfast Bake

Name: Sheet Pan Veggie Breakfast Bake
Prep time: 15 min
Cook time: 45 min
Cuisine: American
Ingredients: 2 Sweet Potatoes; 3 cloves garlic; 1 red onion; 1 red bell pepper; 1 can chick peas; 5 large eggs; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon chili powder; 2-4 TBSP HOPE Avocado Ranch Cashew & Almond Dip; 1-2 avocados; 3-4 radish; Lime wedges; Cilantro; green onions; Chopped Pickled red onions

Plan for: 1 hour
Yield: 4 servings

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Ingredients:

2 Sweet Potatoes, peeled and diced
3 cloves garlic, minced
1 red onion, diced
1 red bell pepper
1 can chick peas, drained, rinsed and dried
5 large eggs (optional)
Seasoning blend: ½ teaspoon each of cumin, paprika, salt pepper, chili powder

Topping:

2-4 TBSP HOPE Avocado Ranch Cashew & Almond Dip
1-2 avocados, sliced
3-4 radish, sliced
Lime wedges
Cilantro + green onions. Chopped
Pickled red onions

Directions:

Preheat oven to 425 degrees.
Clean, chop and prep vegetables (first 5 ingredients), add them all to a large bowl with 2-3 TBSP of olive oil and seasoning blend. Toss to coat fully.
Pour the seasoned vegetables onto a greased baking sheet in an even layer.
Cook 25-30 min, remove pan from oven, create 6 wells and gently crack an egg into each, if using.
Return to the oven and cook 7-8 min or until egg whites are just set.
Remove from oven and add toppings, season with additional salt and pepper to taste. Serve immediately, family style!