Description
A nutritious and colorful Avocado Power Plate featuring perfectly jammy boiled eggs, roasted sweet potatoes, sautéed spinach, and tangy pickled jalapeños. This wholesome dish combines vibrant flavors and textures, making it a satisfying meal packed with healthy fats, protein, and fiber.
Ingredients
Scale
Eggs
- 2 eggs
Vegetables & Greens
- 1 avocado, sliced
- 1 cup fresh spinach
- 1 cup diced sweet potato
- 1 tbsp pickled jalapeños
Seasonings & Oils
- 1 tsp olive oil
- Salt to taste
- Black pepper to taste
- Chili flakes to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil the eggs: Place the eggs in boiling water and cook for 7 minutes to achieve jammy yolks. After boiling, immediately transfer the eggs to ice water to cool, which makes peeling easier.
- Roast the sweet potatoes: Toss the diced sweet potatoes with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 to 25 minutes until tender and slightly caramelized.
- Sauté the spinach: Heat a nonstick pan over medium heat. Add the fresh spinach and sauté for about 2 minutes until wilted but still vibrant green. Remove from heat.
- Assemble the plate: Arrange the sautéed spinach as a base on your plate. Add the roasted sweet potatoes and sliced avocado on top. Peel and halved the jammy eggs, then place them over the assembled ingredients.
- Add pickled jalapeños and garnish: Finish by spooning pickled jalapeños over the dish. Season with additional salt, black pepper, and chili flakes as desired. Garnish with freshly chopped parsley to enhance flavor and presentation.
Notes
- Use fresh eggs for the best boiling results.
- Adjust chili flakes based on your spice preference.
- Roasting time may vary depending on the size of sweet potato cubes; check for tenderness.
- For vegan variations, omit eggs or replace with tofu scramble.
- Serve immediately for best texture and flavor.
