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Sweet potato breakfast bowl
Print Recipe
Servings
1
person
Ingredients
1
sweet potato
in cubes
1
avocado
in cubes
25
gr
pine nuts
roasted
For the eggsalad:
4
freerange eggs
cooked
2
celery stalks
thinly sliced
2
spring onions
in rings
1-2
tbsp
fresh chives
chopped
3
tbsp
of homemade or compliant mayonnaise
pepper and salt
Instructions
Start by cooking the sweet potato cubes in salted water until they are cooked. Drain and set aside.
Make your egg salad by chopping up the eggs and mix it with the celery, spring onions and fresh chives. Add mayonnaise and salt and pepper to taste.
Make your bowl by adding the sweet potato, the egg salad and the avocado cubes. Sprinkle the roasted pinenuts and some extra chives on top.