You'll never guess what the ingredients are for this oh so elusive recipe. Fine I'll tell you.
Baked sweet potato. With salsa. And avocado. And fried egg. Otherwise known as lunch.
Confession: I wasn't going to post this (as evidenced by the crappy pictures), but it's so freaking easy and tasty and perf for lunch that I just HAD to. I mean I already tweeted the whole dang recipe. Oops. Who doesn't love a four ingredient lunch? I hesitate to even call this a recipe. It's more like let's bake a sweet potato and top it with all my favorite things. Except almond butter and dark chocolate (even though that sounds like a mighty fine dessert option).
I like to bake up a few sweet tater buddies whenever I'm at home doing computer shtuff. All ya do is preheat the oven to 400 degrees, pierce a few sweet potatoes a bunch of times with a fork, and bake for 50 minutes to an hour. They're done when they're very fork tender. You could also do this in the microwave, but be warned...they will be way less moist and flavorful.
AKA get off your hiney and bake them.
Did you know that a medium sweet potato only has a little over 100 calories plus four grams of fiber and two grams of protein? It also has a whopping 438% of the daily value of vitamin A (your eyes will thank you) and 38% of the daily value of vitamin C (your immune system will thank you). These babies are truly a superfood.
The secret to making this the best lazy girl's lunch ever is to make a bake a few sweet potatoes ahead of time. That way, all you have to do is fry up an egg in your adorably unnecessary single serving egg pan, nuke your sweet potato for half a minute, smash some avocado and salsa (I love Frog Ranch hot salsa) in the middle and top it with the egg. Done and done.
Hiiiiii lunch, I lurve you.Print
The perfect combination of sweet and salsa, this loaded baked sweet potato will keep you full for hours!
- 1 medium or large baked sweet potato
- 1 egg
- ¼ of an avocado, cubed
- ¼-⅓ cup salsa
- Salt and pepper, to taste
- If you don't already have baked sweet potatoes on hand, preheat oven to 400F. Pierce sweet potatoes several times with a fork. Bake on a sprayed baking sheet for 50 minutes to an hour or until very fork tender.
- Re-heat baked sweet potato for a minute in the microwave if it has been stored in the fridge. Meanwhile, fry an egg in a small pan sprayed with cooking spray over medium heat.
- Slice sweet potato in half lengthwise. Top with avocado, salsa and then fried egg. Season with salt and pepper to taste.
- Store extra sweet potatoes in the fridge.