ROASTED SWEET POTATO MACRO BOWL WITH JAMMY EGG AND AVOCADO
MACRO BOWL made with sheet-pan vegetables.
This roasted sweet potato macro bowl is a gentle celebration of the farmer’s market produce. It’s warm from the oven, fresh from the market, and thoughtfully layered with nourishing ingredients that come together effortlessly. Each element, from the roasted sweet potatoes and softly wilted lettuce, to the jammy golden yolk and creamy everything-dusted avocado, plays its part in creating a bowl that feels both grounding and elegant. Sprinkled with scallions and basil for brightness, it’s the kind of meal that invites you to slow down, savor, and breathe a little deeper. The most comforting part is that using a one-sheet method for most of it makes it very easy to toss together. Whether it’s a cozy solo lunch or a quiet weekend reset, this bowl was made to nourish.
ROASTED SWEET POTATO MACRO BOWL WITH JAMMY EGG AND AVOCADO
This bowl is the perfect brunch or weekday lunch. It's so easy to toss together but also has serious wow-ing aesthetics.
Ingredients
Instructions
- Preheat your oven to 425º.
- On a sheet pan, each in their own section, spread the diced sweet potato, thick cucumber slices, pepitas, and halved mini Bibb lettuce.
- Drizzle everything with olive oil, then season with kosher salt and freshly ground black pepper. Toss gently to coat.
- Roast for 15 minutes, or until the sweet potatoes are tender and starting to caramelize, and the lettuce edges are just a little charred.
- While the vegetables roast, continue on to making your jammy egg.
- Bring a small pot of water to a boil. Using a slotted spoon, gently add a cold, straight from the fridge, egg into the water and boil for 6 1/2 minutes.
- Using the slotted spoon again, transfer the egg to an ice bath for 3 minutes.
- Crack. Peel in the ice bath for ease of removing the shell. Slice in half.
- Dip the cut sides of the avocado quarters into everything bagel seasoning until generously coated. I like to do this by pouring a small amount of everything seasoning on a plate or cutting board and then gently placing the avocado sides into it.
- Start by scooping your roasted sweet potatoes into a small wedge-like pile that starts in the center of your bowl and works is way up the side.
- Next to the sweet potatoes, add a wedge of the cucumbers.
- Then comes the roasted lettuce halves followed by the seasoned avocado.
- Sprinkle sliced scallions and basil evenly over everything.
- Place the jammy egg halves right on top of everything right in the middle of your bowl.
- Eat and enjoy!
