Yield: 2 servings
Stuffed Sweet Potatoes
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
Sweet potatoes and Caesar salad come together in this healthy, easy and unbelievably delicious meal. Stuffed Sweet Potatoes are the Whole 30 friendly recipe you've been missing in your life.
Ingredients
- 2 large sweet potatoes (baked)
- 2 heads romaine lettuce (chopped)
- 1 large avocado (diced)
- 2 large hardboiled eggs
- 8 ounces salmon (baked)
For the caesar dressing:
- 1 large egg
- 2 tablespoons lemon juice
- 3 medium anchovy fillets (minced)
- 1 clove garlic (minced)
- 1 tablespoon Dijon mustard
- ¼ teaspoon Apple cider vinegar
- ½ cup olive oil
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
- If you haven't baked the sweet potatoes go ahead and do that now. You can bake at 400° for about 1 hour or use my Instant Pot Sweet Potato recipe.
- Hard boil the eggs. I like mine a bit of the soft side so I cook them in boiling water for 7 minutes. Or use my Instant Pot Hard Boiled Eggs recipe.
- To bake the salmon, simply season with salt, pepper, and a drizzle of olive oil. Roast at 450° for about 12 minutes for medium.
- Make the dressing by whisking together the egg, lemon, anchovy, garlic, vinegar, and Dijon mustard. Stream in the olive oil while whisking until it thickens. Season with salt and pepper to taste.
- To assemble, simply toss the lettuce with the dressing, salmon, and avocado. Cut open the sweet potato and stuff with the salad. Top with an egg!
Nutrition Information:
Yield:
4Serving Size:
½ potatoAmount Per Serving: Calories: 639Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 178mgSodium: 504mgCarbohydrates: 35gFiber: 13gSugar: 10gProtein: 25g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.