Sweet Potato And Egg Salad Bowl

Time to Cook: 
20 min
Time to Prepare: 
10 min
Number of Servings: 
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Roasting sweet potatoes brings out a lot of natural sweetness that marries well with creamy avocado, peppery arugula, and eggs. Lower on the glycemic index than your standard white potato, sweet potatoes will help keep your blood sugar stable longer, as well as deliver a good punch of Vitamin A. You can make the eggs and potatoes as long as 1 day ahead and just reheat the potatoes for a few minutes in a 350 degree oven until warmed-which is perfect for a hot summer day when you don't feel like cooking!

As nutritious as it is delicious


1 medium orange sweet potato (often sold as a yam in stores)

1/2 avocado

6-8 cherry tomatoes, halved

2 cups fresh arugula

2 poached eggs

2 Tbsp plain 3% yogurt

2 tsp Thai sweet chili sauce


1. Pre-heat oven to 375 F. Peel the sweet potato and slice thinly into rounds. In a large bowl, toss the sweet potato rounds in 1 Tbsp of oil then spread on a baking sheet in a single layer. Season with salt and pepper. Bake the sweet potato rounds for about 20 minutes, until they brown and are tender. Watch them carefully, as some can get a little charred-but on the other hand, I loved the charred ones! Allow the rounds to cool on the baking sheet and assemble the other ingredients.

2. Your egg for this dish can be soft boiled, poached, or fried. I like my yolk cooked medium in this case; not so cooked that it's chalky, but also not very runny. This is where you can use your own judgement. I prefer poached, but other ways would work too. The egg needs to be cooled to room temperature.

3. In a small bowl, stir together the yogurt and the chili sauce. Set aside.

4. To assemble the salad bowls, arrange 1 cup of arugula, 3 halved cherry tomatoes, 1/4 avocado, and half of the sweet potato in each. Top with the egg and then 1 tbsp of the chili/yogurt sauce. Sprinkle with fresh cracked pepper and a little salt before digging in!