🍳 Bright, healthy, and packed with wholesome goodness, this Sunny Egg Power Plate is a vibrant, nutritious meal that will keep you energized all day. A crispy sunny-side-up egg tops a flavorful mix of roasted sweet potatoes and sautéed veggies, creating a balanced plate that’s as nourishing as it is delicious. 🍠🥗
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🧾 Ingredients (Serves 2)
🥔 Roasted Sweet Potatoes
• 1 medium sweet potato, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt & pepper to taste
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🥗 Sautéed Veggies
• 1 cup fresh spinach leaves
• ½ cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1 clove garlic, minced 🧄
• 1 tbsp olive oil
• Salt & pepper to taste
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🍳 Sunny-Side-Up Eggs
• 2 large eggs
• 1 tsp olive oil
• Salt & pepper to taste
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🥣 Optional Garnishes
• 1 tbsp chopped fresh parsley
• A sprinkle of red pepper flakes (for heat)
• A drizzle of hot sauce or tahini
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🔥 Instructions
1. Roast the Sweet Potatoes
• Preheat oven to 400°F (200°C).
• Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
• Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
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2. Sauté the Veggies
• Heat olive oil in a large skillet over medium heat.
• Add zucchini and cook for 3–4 minutes until lightly browned.
• Stir in cherry tomatoes and cook for another 2 minutes.
• Add spinach and garlic, cooking just until the spinach wilts.
• Season with salt and pepper. Remove from heat and set aside.
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3. Cook the Sunny-Side-Up Eggs
• Heat olive oil in a nonstick skillet over medium-low heat.
• Crack eggs into the skillet and cook gently until the whites are set and the yolks remain runny.
• Season with salt and pepper.
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4. Assemble the Plate
• Arrange the roasted sweet potatoes and sautéed veggies on a plate.
• Top with the sunny-side-up eggs.
• Garnish with fresh parsley, red pepper flakes, or a drizzle of your favorite sauce.
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✨ A delicious, nutrient-rich dish that’s perfect for any time of day.
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