© 2018 Abigail Taft Nutrition

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SWEET POTATO TOMATO BASIL HASH

June 18, 2018

 

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!

     

     

     

     

     

     

     

     

     

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