Saturday, May 23, 2020
Sweet Potato, Egg & Broccoli "Rice" Bowl
1 small sweet potato,unpeeled and cut into small cubes
1 Tablespoon Olive Oil
1 small head broccoli, roughly chopped
2 large eggs ( I used one)
1 Tablespoon fresh lemon juice
2 Tablespoon unsalted butter
1 scallion, thinly sliced
1 medium avocado, sliced *
1/2 teaspoon kosher salt
Preheat oven to 425 degrees
Line a baking sheet with aluminum foil. Toss the sweet potato cubes with oil, spread on foil. Bake until browned and tender- about 35- 40 minutes.
Pulse broccoli in food processor until it resembles consistency of rice.
In a medium size skillet add butter over medium heat. Add broccoli and scallions. Cook, stirring occasionally for about 5 minutes.
Transfer broccoli mixtures to serving dish.Add the broccoli to one side of the dish, cooked sweet potatoes on the other side.
Poached eggs and add to the top of the salad.
Sprinkle with salt
If you need direction on how to poach an egg -click on "Poached" above. You can also sub a hard boiled cooked egg for the poached.
* my avocado was bad when I cut it open thus I omitted it. I sauteed some mushrooms to add to the bowl.