Loaded Breakfast Sweet Potato
Regular consumption of sweet potatoes is a valuable addition to a diet aimed at promoting healthy digestion.
Ingredients
What you need to buy
- 2 medium sweet potatoes Preferably Organic
- 4 eggs Preferably Organic
- 2 tbsp milk It can be plant-based milk.
- 1 tbsp butter It can be plant-based butter.
- 4 tbsp salsa for serving
- 1/2 avocado sliced, for serving
- 2 tbsp Greek yogurt It can be a plant-based yogurt
- 1 tbsp cilantro chopped
Instructions
- Preheat the oven to 425°F(220°C). Line a baking sheet with baking paper.
- Wash and dry the sweet potatoes, then prick them all over with a fork. Place the potatoes onto the prepared baking sheet and bake in the oven until tender, roughly 40-50 minutes.
- In the meantime, crack the eggs into a bowl and add the milk, season with salt and pepper, and whisk until smooth.
- Once the sweet potatoes have cooked, remove them from the oven and allow them to cool slightly. Cut a slit down the centre of the sweet potato about ⅔ of the way down. Using a fork, lightly mash the inside of the sweet potato and season with salt and pepper.
- Heat the butter in a non-stick skillet over medium heat, then pour the whisked eggs into the pan. Scramble the eggs until cooked to your liking.
- Divide the scrambled eggs between the two sweet potatoes. Top with salsa, avocado, Greek yogurt and cilantro. Serve immediately.
Notes
This meal is
- Gluten-Free
- Meal Prep Friendly
- Vegetarian (but can be made vegan)
Nutrition
Calories: 408kcal
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