Description
This Soft Scramble and Roasted Sweet Potato Plate offers a delicious and nutritious breakfast or light meal combining creamy soft scrambled eggs with perfectly roasted sweet potatoes, fresh avocado, and greens. The eggs are cooked slowly for a tender texture, while the sweet potatoes bring a smoky, tender contrast. Optional feta or goat cheese and fresh herbs add bursts of flavor, making this dish both comforting and wholesome.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Soft Scrambled Eggs
- 4 large eggs
- 2 tablespoons milk or cream
- 1 tablespoon butter
Toppings and Garnish
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 avocado, sliced
- 2 cups baby spinach or arugula
- Chopped fresh herbs (parsley, chives, or dill) for garnish
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast in the oven for 25–30 minutes, flipping the pieces halfway through roasting, until golden brown and tender.
- Prepare the Soft Scrambled Eggs: While the potatoes roast, whisk together the eggs, milk or cream, and a pinch of salt in a bowl. Heat a nonstick skillet over low heat and add the butter. Once melted, pour in the egg mixture. Stir gently and continuously, cooking slowly for about 5–7 minutes until the eggs are just set but still creamy and soft. Remove from heat immediately to prevent overcooking.
- Assemble the Plate: Divide the roasted sweet potatoes evenly between two plates. Add a generous scoop of the soft scrambled eggs next to the potatoes. Arrange avocado slices on top or alongside, then add the baby spinach or arugula. Sprinkle with crumbled feta or goat cheese and garnish with fresh chopped herbs if using. Serve warm and enjoy!
Notes
- For a dairy-free version, substitute the butter with olive oil and omit the cheese.
- Add extra vegetables such as sautéed mushrooms or roasted peppers for more variety and nutrition.
- This plate works well for breakfast, lunch, or a light dinner.
