As Whole30 pros, we can totally sympathize with everyone out there looking for new breakfast options. Well, look no further! Just add this recipe into your weekly meal prep and you're set:)
 
Makes 4 servings

What you need

2 sweet potatoes, peeled and cut into ½-inch wedges
1 red onion, thinly sliced
2 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground black pepper
romaine or bibb lettuce leaves, for serving
4 hard boiled eggs, cut into wedges
8 tablespoons Tessemae’s Creamy Ranch

What you do

1. Heat oven to 425 degrees. Toss potatoes and red onion with Lemon Garlic and salt and pepper to taste. Roast potatoes and onions until tender, about 35 minutes.
2. Fill lettuce leaves with sweet potato wedges, onions, eggs, and drizzle with Creamy Ranch. Season to taste with salt and pepper.