Faster Than Takeout: This Baked Sweet Potato + Fried Egg Will Get Dinner On Your Table in 10 Minutes
You know that feeling when you get home after a long day at work and all you want in life is someone to make dinner for you (and if we’re being totally honest, pour you a really full glass of wine)?!
This is why I always have a handful of simple, go-to recipes in my back pocket along with staple ingredients on hand — for those nights when I just don’t feel like cooking but I really feel like eating something good (so pretty much always ;)).
Because I’ll let you in on a little secret — knowing how to put together a quick meal with only a handful of ingredients and minimal steps is a serious game changer for your health. So many of my clients have the drive and desire to eat healthy, but find it hardest to follow through when they aren’t prepared (and then find themselves ordering pizza or inhaling cookies at the grocery store).
Having a few quick and easy recipes in your toolbox is one of the best solutions to this common dilemma. This way you get to actually control what goes into your food (no weird chemicals, processed oils or other fake ingredients) and ensure you’re eating something that not only tastes good, but makes you feel good too. You’re eating something you actually want to eat, rather than making poor choices lead by hunger or desperation. It’s also actually easier and quicker than grabbing take out, not to mention less expensive.
Enter in this baked sweet potato stuffed with sautéed kale, drizzled with Sriracha mayo and topped with a fried egg (and avocado, because duh). With just a little bit of prep work (I bake a whole batch of sweet potatoes on Sunday to reheat throughout the week) this meal literally takes 10 minutes to make.
It’s also so filling, nutrient-dense and flavorful with the incorporation of:
Sweet Potatoes — My fave veggie by far, these babies are incredibly high in fiber, iron, magnesium as well as vitamins b, c and d which are critical to our immune system and glowing, gorgeous skin. They’re also available year round and inexpensive to purchase.
Kale — Unless you’ve been living under a rock for the past decade you’ve probably heard how good kale is for you. It’s a dark leafy green rich in antioxidants that help lower cholesterol, prevent cancer and will last in your fridge for over a week.
Eggs — One of the most inexpensive sources of animal protein you can purchase, eggs are rich in essential vitamins like B12, zinc, iron and copper. They’re also high in heart-healthy omega-3 fats, just make sure you’re eating both the white AND the yolk and buying certified organic, pasture-raised (ensures they are being raised outside and not in a farm factory) and hormone-free. My fave choice is Vital Farms.
// Remember: Cooking and enjoying dinner shouldn’t be another stressful task to cross off your to-do list. Use this simple meal as a way to relax, unwind and enjoy feel-good food. //
Baked Stuffed Sweet Potato with Kale, Sriracha Mayo + Fried Egg
Stuffed Sweet Potato Ingredients:
- 1 baked sweet potato (see tips and instructions below)
- 1 cup or large handful kale, rinsed and chopped
- 1 organic, pasture-raised egg
- 2 tbsp avocado oil
- 1 tsp garlic (or 2 garlic cloves, minced)
- sprinkle of sea salt + pepper
Sriracha Mayo Ingredients:
- ¼ cup avocado oil mayo
- 1 tbsp Sriracha sauce
- ½ lime, juiced
- 1 clove garlic, minced
- ¼ tsp sea salt + ground pepper to taste
- Bake whole sweet potato for 1.5 hours at 400 F (or until very soft and completely cooked through). I bake a bunch of sweet potatoes on Sunday to have on hand throughout the week and heat up quickly for this recipe.
- Mix all Sriracha mayo ingredients together thoroughly in a bowl and set aside.
- Heat a stovetop pan over medium heat. Add 1 tbsp avocado oil, garlic, chopped kale, salt + pepper. Saute until cooked well, about 5 minutes.
- Heat up sweet potato in microwave until warm (if baked earlier in the week) then slice open and mash in Sriracha mayo and scoop kale on top.
- Use the same pan and add in another tbsp avocado oil over medium high heat. Crack in egg and cook to your preference (I like to leave the yolk runny).
- Top sweet potato with fried egg and dig in!
Latest posts by Lauren Chambers (see all)
- Healthy Maple Molasses Glazed Brussels SproutsFor The Holiday Season - November 14, 2019
- Healthy Sea Salt + Dark Chocolate Peanut Butter Balls (Buckeyes) - November 12, 2019
- Gut-Friendly, One-Pot African Peanut + Sweet Potato Stew - November 6, 2019