Power bowl with roasted sweet potatoes, boiled eggs, and avocado. With red onion and cherry tomatoes.
Ingredients
- Sweet Potato, 1
- 1/2 clove Garlic
- Salt, Pepper, 1/2 teaspoon Sweet Paprika
- 1 tablespoon Extra Virgin Olive Oil
- 2 Eggs
- 1 Avocado
- 1 tablespoon Lime or Lemon Juice
- 100 g Cherry Tomatoes
- Handful of Spinach
- 1/4 Red Onion
Dressing
- 1 tablespoon Lime or Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Honey Mustard
- Salt, Pepper
- Optional: 1 teaspoon Mayonnaise, Pinch of Chili Flakes
Preparation
- Preheat the oven to 210°C (410°F). Peel and wash the sweet potato, cut into pieces. Season with grated garlic, salt, pepper, and sweet paprika. Mix with olive oil and spread on a baking sheet or in a baking dish. Roast for about 20-25 minutes until tender.
- Cook the eggs until hard-boiled (about 6 minutes once the water boils). Peel and cut into halves.
- Cut the avocado in half, remove the pit, peel, and slice. Drizzle with lime or lemon juice to prevent browning.
- Wash and halve the cherry tomatoes. Peel and halve the red onion, then slice thinly.
- In bowls or lunch containers, arrange spinach, eggs, avocado, cherry tomatoes, and red onion. Season with salt and pepper. Add the roasted sweet potatoes.
- Prepare the dressing by mixing all the ingredients together.
Serve the power bowl with the prepared dressing on the side. Enjoy your nutritious and delicious meal!
