Sweet Potato Brunch Plate
Meet your new favorite way to do brunch: the Sweet Potato Brunch Plate. Equal parts nourishing, satisfying, and crave-worthy, this dish checks all the boxes for a cozy yet high-protein brunch you’ll want on repeat. If you’re anything like me and have been in your sweet potato era lately, this one’s for you.
Servings: 1
Calories: 440.6kcal
Ingredients
Sweet Potato:
- 100 g Sweet Potato (sliced)
- Olive Oil Spray
- Salt & Pepper
Soft Boiled Egg:
- 100 g Large Brown Egg (Vital Farms)
- Salt & Pepper
Avocado Yogurt Toast:
- 20 g Avocado
- 56 g 0% Milkfat Yogurt (Fage)
- Salt & Pepper
- 42 g Protein Bread (Sola)
Toppings:
- 14 g Fat Free Feta (Athenos)
- Crushed Red Pepper
Instructions
Sweet Potato:
- Use a mandolin slicer or knife to carefully slice your sweet potato. You don’t want them paper thin but not too thick either so they can crisp up like chips.100 g (0.25 lb) Sweet Potato
- Add to your baking sheet, not overlapping, and spray on side lightly with olive oil. Season with salt and pepper.Olive Oil Spray, Salt & Pepper
- Flip them all over and repeat with the oil and salt and pepper. Air fry at 375° for 8 minutes, flipping them over halfway through. Keep an eye on them as oven temperatures can vary.
Soft Boiled Eggs:
- Bring a pot of water to a boil and carefully drop in your eggs. Let it cook for 7 minutes for jammy center eggs. 8-10 minutes for hard boiled. Season with salt and pepper.Salt & Pepper, 100 g (2) Large Brown Egg
Avocado Yogurt Toast:
- Mash together your avocado, yogurt, salt and pepper until smooth.20 g (1.5 tbsp) Avocado, 56 g (0.25 cups) 0% Milkfat Yogurt, Salt & Pepper
- Toast your bread in a toaster oven or toast and then when ready, smear the avocado yogurt all over.42 g (2 slices) Protein Bread
Toppings:
- Top with fat free feta and crushed red pepper all over.14 g (1 tbsp) Fat Free Feta, Crushed Red Pepper
- Cut open your eggs and marvel at the golden orange centers.
Video Tutorial
Nutrition Information
Sweet Potato Brunch Plate
Serving Size
1 Serving
Amount per Serving
Calories
440.6
% Daily Value*
Fat
18.6
g
29
%
Saturated Fat
3.5
g
22
%
Polyunsaturated Fat
2.4
g
Monounsaturated Fat
6.1
g
Cholesterol
389.3
mg
130
%
Sodium
733.4
mg
32
%
Potassium
934.9
mg
27
%
Carbohydrates
34.9
g
12
%
Fiber
10
g
42
%
Sugar
8.1
g
9
%
Protein
33.3
g
67
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.