The newest obsession in our household these days is Japanese Sweet Potato and if you try this bowl be prepared for it to be your new favorite root vegetable too. Now that it’s “fall” in Florida i’ve been craving more roasted vegetables and root vegetables. It’s always beneficial for our bodies and our digestion to eat what’s in season. Eating seasonally and locally ensures the freshness of your vegetables/fruits while also supporting local agriculture. Obviously as the name suggests the Japanese Sweet Potato isn’t locally grown but you can always substitute with your favorite local root veggie. This is a great website to reference what’s in season in your area: https://www.seasonalfoodguide.org/
More on the Japanese Sweet Potato: it’s white in color with a purple skin, is a little less sweet than a regular sweet potato and a little firmer in texture. They bring that satisfaction that bread typically gives but without the refined carbohydrates and they are loaded with potassium, vitamin A and vitamin C. We’ve been eating them for breakfast, lunch and dinner but my favorite lately has been adding them to my breakfasts.
Pictured above is our new favorite homemade weekend brunch dish - a big ole bowl of veggies topped with eggs. We always incorporate Japanese Sweet Potatoes and then just use any and every other veggie we happen to have on hand that day. Pictured here our bowls were comprised of JSP (Japanese Sweet Potato), zucchini, onion, red pepper, baby kale and broccoli. Any combination of vegetables would be delicious in this bowl. We also tend to utilize any veggies we have that are close to going bad so that we don’t have a lot of waste.
We recently watched the documentary “Minimalism” (highly recommended) and are make a conscious effort to reduce our waste and carbon footprint where we can - even small things like not wasting food and being mindful of our waste and consumption helps. So feel free to experiment with different veggie combinations and try to incorporate those veggies from the week that you didn’t get around to eating. Anyway, I digress…back to the recipe below.
What you need:
1 large - Japanese Sweet Potato diced largely
1 head of broccoli chopped into bite sized pieces
1/2 red pepper sliced
1/4 onion sliced
1 large zucchini diced
2 tbsp - Avocado Oil or other high heat cooking oil
Pasture Raised Organic Eggs
Salt & Pepper to taste
Hot Sauce/Sriracha *optional
How to make:
Put the JSP and Broccoli into an oven safe dish with avocado oil and toss them so they are very lightly coated and so that they don’t stick to the bottom of the dish, season with salt and pepper and bake in oven on 375 for about 30 mins or until potatoes start to get slightly golden in color.
While those are baking…sautee the onion, red pepper and zucchini over medium heat with avocado oil until the veggies start to caramelize but still have some “bite” to them.
Once all veggies are done cooking combine them in a bowl, top with a fried or scrambled pasture raised egg and a side of avocado. Season as you see fit and I recommend finishing it off with a few dashes of your favorite hot sauce or salsa for some acidity.
Tag me on instagram @whole.health.happiness if you try this recipe and let me know how your rendition turns out!