I LOVE this recipe! The tomatoes, arugula, and basil all blend together into a deliciously fresh and peppery medley and the sweet potato adds some sweetness. The egg adds tons of protein and flavor.
Ingredients:
1 sweet potato
2 cups raw arugula
1 egg
1 cup cherry tomatoes cut in half
2 leaves of fresh basil chiffoned
Olive Oil
Salt & Pepper (or I like Jane's Mixed-up Salt)
Directions:
Preheat oven to 400 degrees
Bake sweet potato for approximately 40 minutes (it's usually done when the juices start coming out and caramelizing)
Let your sweet potato cool and cut into 1 inch cubes
Heat 1 tablespoon water in a medium sauce pan
Add tomatoes to your pan and heat until soft (about 4 mins)
Add 1 Tablespoon avocado oil to the pan
Add sweet potato, arugula and basil to the pan and heat until the arugula starts to wilt (about 1 minute)
In a separate pan, crack 1 egg and cook through to desired level
Place your veggie medley on a plate and top with the fried egg
Dig in!