Sweet Potato & Egg Bowl with Light Egg Aioli
Creamy, dreamy, and just a little steamy.
Servings: 2
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Ingredients:
For the roasted base:
• 2 cups sweet potato, peeled and cubed (±1 large)
• 1 zucchini, sliced into half-moons
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt and black pepper
For the greens:
• 2 cups spinach or kale
• 1 tsp olive oil
• 1 small garlic clove, minced
• Salt and pepper
For the fresh topping:
• 1 cup cherry tomatoes, halved
• ½ small red onion, finely chopped
• Juice of ½ lemon
• Pinch of salt
For the egg aioli (light emulsion):
• 1 egg yolk (pasteurised if preferred)
• 2–3 tbsp olive oil
• 1 tsp Dijon mustard
• 1–2 tsp lemon juice
• 1 tbsp water (to loosen)
• Salt to taste
For the topping:
• 2 Nulaid eggs (for frying)
• Fresh herbs (parsley or coriander)
• Chilli flakes
• Lemon zest
How To Make Sweet Potato & Egg Bowl with Light Egg Aioli
- Roast the vegetables
- Preheat oven to 200°C.
- Toss sweet potato and zucchini with olive oil, paprika, garlic powder, salt, and pepper.
- Spread on a tray and roast for 25–30 minutes until tender and caramelised.
- Prepare the fresh topping
- In a small bowl, combine chopped red onion with lemon juice and a pinch of salt.
- Let sit for 2–3 minutes to soften.
- Add cherry tomatoes and toss lightly. Set aside.
- Cook the greens
- Heat olive oil in a pan, add garlic, and sauté briefly.
- Add greens and cook until just wilted. Season lightly.
- Make the egg aioli
- Whisk egg yolk, mustard, and lemon juice.
- Slowly drizzle in olive oil while whisking continuously until emulsified.
- Add water to loosen to a light, drizzle-able consistency.
- Season to taste.
- Fry the eggs
- Heat a little oil in a pan and fry eggs until the whites are set and edges are slightly crispy, keeping the yolks runny.
- Assemble the bowl
- Divide roasted vegetables into bowls.
- Add greens and drizzle over the egg aioli.
- Finish
- Top with fresh tomato and red onion mixture.
- Place fried egg on top.
- Garnish with herbs, chilli flakes, and lemon zest.