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Sep 27

Roasted Sweet Potato, Spinach and Egg Salad (1 portion)

photo (2) Ingredients:

1x small sweet potato, cubed (approximately 100g)
2x tsp. olive oil
½ tsp. garlic salt
2x cups baby spinach leaves
1x free range egg

Calories: 285

Method:

Preheat your oven to 180°C.

Cover a baking tray with tin foil.

Place your diced sweet potato (I have left my skin on) in a plastic bag together with the olive oil and garlic salt. Seal the bag and shake well. Pour the content onto the baking tray and bake for 25mins (you may need longer if your cubes are big) or until golden brown.

Plate your spinach and top with the roasted sweet potatoes.

Using a piece of paper kitchen towel, gather some of the excess oil from the baking sheet, and smear onto a frying pay. Heat the pan, then crack your egg in and cook according to your preference. I have left my yolk soft which will work nicely as a dressing for my salad once broken.

Slip your egg over your spinach and sweet potatoes salad and serve immediately.