Roasted Sweet Potato Bowls with Hard-Boiled Eggs
Creamy Caesar Vinaigrette & Garlic Croutons
Cooking time
25 minutes
Servings
2/4
Calories
770 /serving
Caesar is such a pleaser. That’s why our super thick and creamy, garlic-driven concoction is the vinaigrette of choice for these loaded salad bowls. And why we flavoured a handful of ciabatta croutons with hot garlic butter. Throw them all around with crunchy radishes and baby greens. Then complete the toss-fest with hard-boiled eggs and soft morsels of oven-roasted sweet potatoes doused in sweet bourbon-scented BBQ spices.
We will send you:
- 450g Sweet potatoes
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 60ml Caesar vinaigrette
- 4 Hard-boiled eggs
- 1 Ciabatta roll (or Parisian baguettine)
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Peeler
2 Sheet pans
Grater
Oil
2 or 4 tbsp Butter
Parchment paper
Salt & pepper (S&P)
Microwave
Total Fat
39 g
Saturated Fat
12 g
Sodium
1530 mg
Total Carb
85 g
Sugars
15 g
Protein
23 g
Fibre
8 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Mise en place
Meanwhile, quarter the radishes. Grate the garlic. Quarter the eggs lengthwise. Medium-dice the ciabatta. In a medium bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
Make the croutons
To the bowl of melted butter, add the garlic, ciabatta and remaining spices; toss well. Arrange on a second lined sheet pan and bake, 5 to 7 min., until browned and slightly crunchy. Set aside to cool slightly.
Make the salad
In a large bowl, combine the baby greens, radishes, croutons and vinaigrette.
Finish & serve
Season the eggs with S&P. Divide the salad between your bowls. Top with the sweet potatoes and eggs. Bon appétit!
