Blackened Sweet Potato Bowl with Yogurt Ranch Dressing & Dip

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• 1 large Sweet potato, chopped (about 1-2 cups)
• 2 Eggs
• 2 cups Brussel sprouts, halved
• ½ tsp Chili powder
• ½ tsp Garlic powder
• ¼ tsp Cumin
• ½ tsp Paprika
• Salt & pepper to taste
• 1 cup Brown rice, cooked
• ¼ cup Cherry tomatoes, halved
• Fresh cilantro
• Toby’s Yogurt Ranch Dressing & Dip

Gather all of the ingredients. Heat an oiled skillet over medium high heat. Add in sweet potato  and season with chili powder, garlic powder, and salt & pepper. Stir occasionally for 25 minutes until tender and slightly charred.

Meanwhile, add eggs and a pinch of salt to a small pot of cold water. Place over high heat for 10 minutes for a soft boiled egg. Remove quickly and place in ice water to stop yolk from cooking.

Using the skillet over medium high heat, add brussel sprouts and salt to taste, stir occasionally for 15 minutes until browned.

In two bowls, add brown rice, sweet potatoes, brussel sprouts, and cherry tomatoes. Add the peeled egg and carefully slice. Drizzle with Toby’s Yogurt Ranch Dressing & Dip and garnish with fresh cilantro. Serve and enjoy your Blackened Sweet Potato Bowl!