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sweet potato and jammy egg salad

sweet potato salad
[category] Salad
[published] June 29, 2021
[PREP] 5 minutes
[COOK] 25 minutes
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Ingredients

  • 1 sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp paprika
  • 1/4 tsp dried parsley
  • 2 cups water
  • 1 cup quinoa
  • 3-4 eggs
  • everything but the bagel seasoning
  • 2 cups arugula
  • 1/2 an avocado
  • 2 tbsp pepitas
  • 2 tbsp sunflower seeds

Instructions

  1. Preheat the oven to 425. Cut the sweet potato into 1/4” slices. Transfer to lined baking sheet and brush with olive oil, then add garlic salt, paprika, and dried parsley. Cook in the oven for 15-20 minutes, until tender and beginning to crisp.
  2. Bring a pot of water to a boil. While the water is heating, add the eggs to a bowl of warm water.
  3. In a separate pot, add two cups of water and quinoa. Cool over medium low heat, covered, for 15 minutes, until quinoa is cooked.
  4. When the first pot of water is boiling, carefully lower the eggs into the water and set a timer for 7 minutes. Take them out right when the timer goes off and transfer to a bowl with ice water. Once they’ve cooled a bit, peel each egg and slice in half.
  5. To assemble, add arugula, quinoa, sweet potato, eggs, avocado, pepitas, and sunflower seeds. Add everything but the bagel seasoning to the eggs. Add a dressing if you like and enjoy!