Easy Sweet Potato Bowls: A Versatile and Nutritious Meal for Any Time of Day
Yield: 6
Ingredients
- 2-3 large sweet potatoes washed and quartered length wise and then cut into ~1/4 inch thick pieces
- a few shallots peeled
- handful cherry tomatoes
- 1 tablespoon olive oil or avocado oil
- 1 avocado diced
- sprinkle cotija cheese
- 1/4 cup Green Goddess Dressing this Ranch Dressing also works
- salt to taste
- pepper to taste
Optional Additional Ingredients
- 1/2 bag broccoli florets or 1 head of broccoli
- 2 large bunches sautéed spinach
- sprinkle of hemp seeds
Notes
Kid Tip: Let your kids help wash the vegetables and spread out the ingredients. We love kid safe knives and here's how to teach your kid to crack an egg!
Serve these with our favorite Green Goddess Dressing and don't be afraid to make these your own. This recipe is highly versatile. You can easily add or omit ingredients based on your preferences or what you have on hand.
For babies on solids but less than 12 months, omit the salt and make sure the cherry tomatoes are cooked well and cut in half before serving.
For kids (especially 4 years and younger), make the cherry tomatoes are cooked very well and cut in half before serving given choking hazard.
Instructions
- Preheat over 450 F and line baking sheet with Silpat or parchment paper.
- Spread sweet potatoes, shallots, cherry tomatoes, and broccoli (if using) on the baking sheet. Coat with oil and spread onto a single layer on the baking sheet.
- Sprinkle with salt and pepper to taste.
- Bake for 10 minutes. Mix and move the mixture around and then bake for an additional 10-15 minutes or until potatoes are cooked through.
- Scramble eggs or cook as desired.
- Serve eggs over veggie mixture and avocado. Sprinkle with cotija cheese, Green Goddess Dressing, and any other additional garnishes.