New!
Roasted sweet potato & avocado salad with fried egg
674 kcal per person
16g Protein
58g Carbs
42g Fat
16g Fiber
Ingredients
- ½ pound sweet potato (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- ½ avocado
- 8 cherry tomatoes
- 1 egg
- 4 handfuls spinach (100 g)
- 1 tablespoon Sriracha sauce (15 ml)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Cut the potatoes into approximately ¾-inch (2 cm) cubes and place them on a baking sheet lined with parchment paper. Drizzle with half of the oil, sprinkle with paprika and season with salt and pepper. Roast in the oven for about 25 minutes, or until tender and lightly caramelized, stirring halfway through.
- Meanwhile, dice the avocado and halve the cherry tomatoes.
- Heat the remaining oil in a skillet over medium heat and fry the egg to your preferred doneness. Season with salt and pepper.
- In a large bowl, combine the roasted potatoes with the spinach and cherry tomatoes. Add the avocado and gently toss. Top the salad with the fried egg and drizzle with Sriracha for extra heat.
Requisites:
- Baking sheet with parchment paper.
Tip van FitChef
1. For an even richer flavor experience, add a splash of lime juice to the avocado and cherry tomatoes before mixing them into the salad. It will add a fresh, tangy note that beautifully contrasts with the spicy Sriracha.
2. Garnish with freshly chopped chives for a delicious, mild onion-like flavor.
