Description
Indulge in the vibrant and nourishing Avocado, Egg & Roasted Sweet Potato Bowl—an ideal choice for breakfast or a light lunch. This delightful recipe unites creamy avocado slices, perfectly boiled eggs, and golden roasted sweet potatoes into a wholesome meal that bursts with flavor.
Ingredients
Scale
- 2 hard- or medium-boiled eggs
- 1 ripe avocado, sliced
- 1 medium sweet potato, peeled and cubed
- 1 tsp olive oil
- Salt and freshly cracked black pepper
Instructions
- Preheat your oven to 200C (400F). Toss the sweet potato cubes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until golden and tender.
- While the sweet potatoes are roasting, bring a pot of water to a boil. Gently add the eggs and cook for 7–9 minutes depending on your desired yolk firmness. Cool under cold water, peel, and slice.
- Slice the avocado and season lightly with salt.
- Assemble the bowl by placing roasted sweet potatoes at the base, topped with egg slices and avocado.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 340g)
- Calories: 420
- Sugar: 4g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg