|PREP||COOK||KCAL||FATS (G)||CARBS (G)||PROTEIN (G)|
|5 mins||15 mins||296||14||29||15|
16 oz. (450g) sweet potato, peeled, cut into cubes
2 cloves garlic, chopped
1 ½ tbsp. coconut oil
2 medium zucchini, diced
1 onion, diced
handful parsley, chopped
cayenne pepper, to taste
- Cook the sweet potato for 3-4 minutes in a pot of boiling water, then drain.
- Heat the ½ tablespoon of the oil in a pan, over medium heat. Add the sweet potato, zucchini, onion and garlic, sauté for about 5 minutes, until cooked and browned. Season to taste with salt and pepper, and set aside.
- Heat the remaining oil in the pan and fry the eggs to your liking.
- Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt and pepper, to taste and serve.
Sweet potatoes are an excellent source of beta-carotene, which can be converted to vitamin A and help support your immune system and gut health.