Sweet Potato, Egg, and Avocado Bowl – a nutritious and delicious breakfast or lunch option that’s both hearty and healthy!
Ingredients:
For the Bowl:
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1 large sweet potato (or 2 medium-sized)
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2 large eggs (or more, depending on servings)
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1 ripe avocado
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1 tablespoon olive oil (for roasting)
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Salt and pepper, to taste
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Optional toppings: hot sauce, red pepper flakes, fresh herbs (such as cilantro or parsley)
For the Dressing (optional):
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2 tablespoons olive oil
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1 tablespoon lime juice (or lemon juice)
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1 teaspoon honey or maple syrup (optional for sweetness)
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Salt and pepper to taste
Instructions:
1. Prepare the Sweet Potatoes:
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Preheat your oven to 400°F (200°C).
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Peel the sweet potato(s) and cut them into small cubes (about 1-inch pieces).
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Toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated.
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Spread the sweet potatoes in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes, flipping halfway through, until tender and lightly browned on the edges.
2. Cook the Eggs:
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While the sweet potatoes are roasting, cook your eggs to your preference (fried, scrambled, or poached).
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For fried eggs: Heat a little oil or butter in a skillet over medium heat, crack the eggs into the pan, and cook until the whites are set but the yolks remain runny (or cook longer if you prefer them well-done).
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For scrambled eggs: Whisk eggs in a bowl with a pinch of salt and pepper, then cook in a nonstick skillet over medium-low heat, stirring occasionally, until soft and fluffy.
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For poached eggs: Bring a pot of water to a simmer, crack the eggs into the water and cook for 2-4 minutes, depending on how runny you like your yolks.
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3. Assemble the Bowl:
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Once the sweet potatoes are roasted, remove them from the oven and divide them into bowls.
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Top with the cooked eggs.
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Slice the avocado and place the slices on top of the eggs and sweet potatoes.
4. Optional Dressing (for added flavor):
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In a small bowl, whisk together olive oil, lime or lemon juice, honey (optional), and a pinch of salt and pepper.
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Drizzle the dressing over the top of the bowl for extra flavor.
5. Garnish and Serve:
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Add any optional toppings, such as hot sauce, red pepper flakes, or fresh herbs, for extra spice or flavor.
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Enjoy immediately while the eggs are warm!
Tips:
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You can make the bowl more filling by adding sautéed spinach, kale, or other greens.
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To make the sweet potatoes quicker to cook, you can microwave them for 5-7 minutes before cutting and roasting.
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For extra crunch, add nuts or seeds (like pumpkin seeds or sunflower seeds) on top.
This Sweet Potato, Egg, and Avocado Bowl is perfect for a balanced meal packed with protein, healthy fats, and fiber to keep you full and energized throughout the day. Enjoy!