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.
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!
Notes
If you want to make this even simpler you can prep everything ahead of time. Bake a few sweet potatoes at the beginning of the week and store them in the fridge to use as a starting point for all your weekday lunches.
The meat, dressing, and eggs can be made a day or two ahead of time as well. I like having ready to eat hard boiled eggs in the fridge for easy breakfasts and high protein snacks, so I always make more than I need at once.