Description
A nutritious and satisfying bowl featuring roasted sweet potatoes, perfectly cooked eggs, and creamy avocado, garnished with fresh parsley. This recipe offers a balanced meal ideal for breakfast or a light lunch, combining wholesome ingredients with simple preparation.
Ingredients
Scale
Vegetables
- 1 medium sweet potato, peeled and cubed
- 1 ripe avocado, sliced
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Protein
- 2 hard- or medium-boiled eggs
Other
- 1 tsp olive oil
- Salt and freshly cracked black pepper to taste
Instructions
- Roast Sweet Potatoes: Preheat the oven to 200°C (400°F). Toss the cubed sweet potatoes with olive oil, salt, and freshly cracked black pepper. Spread them evenly on a baking sheet. Roast in the oven for 20-25 minutes until the potatoes are golden and tender.
- Boil Eggs: While the sweet potatoes roast, bring a pot of water to a boil. Gently add the eggs and cook for 8-9 minutes for firm yolks or 7 minutes for slightly jammy centers. After cooking, transfer eggs to cold water to cool before peeling and slicing.
- Prepare Avocado: While cooking, slice the ripe avocado and lightly season with salt to enhance its flavor.
- Assemble the Bowl: In a serving bowl, layer the roasted sweet potatoes, sliced boiled eggs, and seasoned avocado. Finish by sprinkling extra freshly cracked black pepper and garnish with chopped fresh parsley. Serve immediately.
Notes
- Adjust cooking time of eggs depending on your preferred yolk consistency.
- You can substitute parsley with cilantro or chives for a different flavor.
- For added protein, consider topping with seeds or nuts.
- This bowl can be served warm or at room temperature.
