Ingredients
* 20 g rocket leaves
* 150 g sweet potato, sliced into 1 cm slices
* ½ tsp olive oil, plus extra for greasing
* 3 pinches of salt
* 2 pinches of ground black pepper
* ½ ripe avocado, cut into pieces
* ⅛ lime
* 400 g water
* 1 egg
* 1 pinch dried chili flakes
Preparation
Watch video:
https://www.instagram.com/reel/DYPVlZ2MU3K/?igsh=MTNubng0ZXZrMXRwcg==
1. Preheat the oven to 200°C. Line a baking tray with baking paper and set aside.
2. Place a bowl on the mixing bowl lid, weigh in the rocket, and set aside.
Place a second bowl on the mixing bowl lid, weigh in the sweet potato, drizzle with olive oil, and season with 1 pinch of salt and 1 pinch of pepper. Mix, transfer to the prepared baking tray, and spread evenly. Bake for 20 minutes (200°C). Meanwhile, continue with the recipe.
3. Put the avocado into the mixing bowl, add 1 pinch of salt and 1 pinch of pepper, then chop for 3 sec/speed 5. Scrape down the sides of the mixing bowl and chop again for 3 sec/speed 5. Transfer to another bowl, drizzle with lime juice, and set aside until serving.
4. Pour water into the mixing bowl and heat for 5 min/100°C/speed spoon.
Meanwhile, line the Varoma tray with baking paper so it extends 2 cm above the edges. Grease the paper with olive oil using a brush, crack the egg into the prepared Varoma insert, and season with the remaining pinch of salt.
5. Attach the lower part of the Varoma, place the prepared Varoma insert with the egg inside, and steam for 6 min/Varoma/speed spoon.
6. Arrange the baked sweet potatoes on a plate, top with the mashed avocado, then add the poached egg. Sprinkle with the reserved rocket and season with chili flakes to taste. Serve immediately.
Ewa’s note
These baked sweet potatoes with avocado and poached egg are packed with flavor, freshness, and nourishing ingredients.
