I am squeamishly ashamed to admit that this post is over five weeks pending... SORRY. But it is so SO worth it.
Five, okay maybe even two, years ago, if you asked me to eat sweet potato anything, I'd probably roll my eyes and make a face at you wondering if you were crazy. Me? Eat sweet potatoes? No way. I just couldn't stand them. Not sure whether I was cooking them "wrongly" or what the problem was, but just the thought made me queasy.
Fast forward to today. I. Literally. Cannot. Live. Without. Them. But actually. Ask anyone who knows me well/check out my Instagram and you'll definitely believe me. If you didn't already... And for those of you wondering, when, why and/or how did the change come about? To be completely honest, I have absolutely no idea.
I eat them any time of day. Breakfast, lunch, dinner, snack. I haven't yet got on the dessert train yet, but in all honesty, I'm really not sure why. I mean, sweet potato muffins, sweet potato casserole, sweet potato yogurt bowls, sweet potato ice cream... who wouldn't want these things?
My favorite way to prepare/eat them is to cut them up into chunks or wedges, roast until tender on the inside and ever-so-slightly crispy on the outside and serve with a "dip" of some sort. For me, this could be mashed avocado, tahini yogurt, a pesto-based dip, runny egg yolks, hummus and the like. Just something creamy, rich and delicious. Bonus points for two "dips". And that was my not-so-subtle segway into this plate.
It features just these things. Delicious paprika cumin spiced & roasted sweet potato chunks, two "dips" in the form of soft eggs and mashed avo, fresh greens and crunchy seeds. Trust me. I crave this just as much as I do chocolate. Or just about. And that is saying A LOT.
This plate is really packed with everything super - healthy fats from the eggs, avocado, seeds and coconut oil. Complex carbs from the sweet potato. Protein from the eggs and seeds. Micronutrients from it all. Salty, sweet, creamy, crunchy, indulgent, fresh. BLISSFUL, I tell ya.
This is my go-to savory(ish) breakfast or a simple, yet utterly wonderful lunch and sometimes, a super duper lazy dinner. Oh, wait. It can also be a very substantial snack on those days your body just needs a lot of fooooood. Well, mine feels like this almost everyday #noshame.
2 eggs (ideally organic and free range, but this doesn't always happen - even for me!)
1 medium or 1 ½ small sweet potatoes, scrubbed and chopped into chunks (ideally organic, but if not, peel before chopping)
½ tsp paprika
½ tsp ground cumin
1 tsp coconut or olive oil
a handful of mixed greens, organic if possible
1 small or ½ of a large avocado
juice of ½ a lemon
some pumpkin and sunflower seeds, for sprinkling
sea salt, to taste
red pepper flakes (optional)
Turn your oven on and heat to 180°C.
Toss the sweet potato chunks in the coconut/olive oil, paprika and ground cumin. Place them on a roasting tray lined with parchment paper and bake for 30-35 minutes or until very tender and fluffy on the inside, but just slightly crispy on the outside. Once done, remove from oven and set aside.
Meanwhile, prep your eggs. Heat a pot of water and once it has come to a boil, gently place the two eggs and boil for 6 minutes for a soft-boil or 8 minutes for a medium-boil. I generally just do somewhere between the two. Once the time is up, put the eggs in a bowl of ice or very cold water to "shock" the eggs and prevent them from cooking further. Leave them there for 3-4 minutes, then peel.
The last step before plating is to prep the avocado mash. Surprise surprise - mash the avocado with the lemon juice and some salt, if you wish.
Now time to get plating. Throwing it all in a wide bowl will yield an almost just as good result! I mean, it is proven that pretty food tastes better... or is that just me? :P
Put everything (eggs, sweet potato chunks, avo mash, greens) in your dish of choice, sprinkle with seeds, salt and red pepper flakes. Then snap a few quick pics of your masterpiece, share on social media to make people jealous and finally, relish, or devour, the goodness.