Despite my predilection for highly involved projects and recipes, I spend very very little time actually preparing my meals. This is for the best because usually by the time I’m home from work and the gym, I’m voracious. No vegetable scrap or handful of granola is safe in my path. For this reason, I tend to do a lot of “food prep” over the weekends. This way, I have a variety of ingredient staples on hand. For example: there is rarely a day when I don’t have a tupperware full of roasted sweet potatoes, a bowl of brown rice and a ziploc full of hard boiled eggs in my fridge. In case of snack-mergencies. Of course having these kinds of staples ready-to-go also helps me whip together Monday-Friday dinners in under 15 minutes.
This sweet potato and egg skillet is the kind of creation I’ll pull together when I am 90% hunger and 10% rational thought. It’s fast and easy but still healthy and satiating.
Sweet Potato and Egg Skillet
- coconut oil
- 1 roasted sweet potato, cubed*
- 2 eggs
- 1/2 head of broccoli, chopped
- handful of kale
- sprinkle of goat cheese (optional)
- salt and pepper
- Heat coconut oil in a skillet over medium-high heat.
- Add broccoli and sautee until bright green.
- Add sweet potato and smash pieces lightly with the back of a spatula.
- Add kale and stir in until wilted.
- Crack 2 eggs on top. Poke yolks with a fork and tilt skillet until egg is evenly spread around the pan.
- Add salt and pepper and a sprinkle of goat cheese (if using).
*If you don’t have these prepared in advance. Just preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat cubed sweet potato with coconut oil, salt and pepper. Bake for 25-30 minutes, flipping once half way through baking, until brown and tender.