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Sweet Potato Breakfast Stack
Serves 4
This recipe is the perfect go-to breakfast when you want something quick that’s also special. Sweet potato not only adds a great pop of colour but is also a good source of vitamins A and B6, potassium, magnesium, and fibre. In this recipe, if you like, try to keep the egg yolk a little bit runny. When broken open, the yolk cascades over the dish, creating a luscious, creamy sauce.
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Ingredients
- 2 medium sweet potatoes, unpeeled
- 2 Tbsp (30 mL) grapeseed oil, divided
- 1 cup (250 mL) packed baby spinach or other tender greens
- 2 small avocados, peeled, pitted, and thinly sliced
- 4 poached or sunny-side-up eggs
- 2 green onions, trimmed and thinly sliced into rounds
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) harissa paste
- Freshly ground black pepper
Nutrition
Per serving:
- calories 244
- protein 9g
-
fat
17g
- saturated fat 3g
- trans fat 0g
-
carbohydrates
16g
- sugars 5g
- fibre 5g
- sodium 473mg
