Avocado Sweet Potato Salad Bowl Recipe
Preparation Time: 20 minutes
Cooking Time: 15 minutes (if steaming/cooking sweet potato)
Servings: 2
Ingredients:
- 1 ripe avocado, thickly sliced
- 2 medium eggs, boiled and chopped (or halved for presentation)
- 1 small pink sweet potato, cooked and cubed or sliced
- 1 cup fresh spinach leaves, washed
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cucumber, diced
- 2 tablespoons feta cheese, crumbled
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
1. Prepare Ingredients:
Boil the eggs until hard (about 8–10 minutes), peel, and chop.
Steam or boil the pink sweet potato until tender but firm. Let it cool, then slice or cube it.
2. Assemble the Salad:
In a large bowl or plate, arrange the spinach leaves as the base.
Add the cooked sweet potato, cherry tomatoes, red onion, and cucumber.
3. Add the Eggs and Avocado:
Place the chopped eggs in the center or sides of the salad.
Arrange the thick avocado slices near or over the egg yolks for a balanced presentation.
4. Sprinkle Cheese:
Sprinkle crumbled feta cheese evenly over the salad for a hint of tangy flavor.
5. Dress the Salad:
Drizzle olive oil and lemon juice over the salad.
Season with salt and freshly cracked pepper to taste.
6. Serve Fresh:
Serve immediately to enjoy the freshness of the ingredients.
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Optional Additions
Add nuts or seeds like pumpkin seeds for crunch.
Include a drizzle of balsamic glaze for a sweeter touch.
Enjoy your healthy and colorful salad bowl!