Sweet & Savory Eggie Veggie Brunch
As hard as I try to be planted-based, I will always love eggs. I've yet to encounter a vegan egg or anything resembling one. Scrambled tofu is one thing but I'm talking about the yolk - it's the best part!
This post is one part immediate recipe, one part meal prep. You can prepare almost two additional lunches and one dinner with the ingredients quantities listed below and switch up the protein to fit your preferences.
In efforts to save money for a pending Euro trip, we've been cooking more and more at home. I prefer to mass-prep and cook my veggies the day before the week starts so my work lunches are easier to put together.
This weekend while prepping, I tested one of my sweet potatoes and immediately knew I had to eat at least some of this with eggs. This combination is the perfect balance of sweet and savory but full of rich nutrients that will keep you full into the late afternoon. It might seem like a bit of extra work but it's very easy. The most time consuming step is probably peeling the veggies. I hope you enjoy is as much as I do!
- 2 sweet potatoes
- 1 package of asparagus
- 1 tbsp cinnamon
- 1/3 cup pure maple syrup
- 2 tbsp olive oil
- 1/2 tbsp curry
- 1 1/2 tsp ginger
- 1 tsp salt
- Garlic salt grinder
- 2 eggs
- Preheat oven to 350 degrees Fahrenheit.
- Peel and cube your sweet potatoes, and add them to a large mixing bowl. Add cinnamon, salt, ginger, curry, maple syrup, and 1 tbsp olive oil. You can use a different oil if you prefer such as avocado or vegetable. This will make about 4 cups of sweet potatoes perfect for meals later in the week.
- Mix together until sweet potatoes are evenly covered in spices and liquids. On a large cookie sheet, cover with parchment paper or a silicone mat (my personal favorite because it makes cleanup super easy). Place sweet potatoes on baking sheet and spread out evenly.
- Put in oven and let cook for 20 minutes.
- While the sweet potatoes bake, let's prepare the asparagus. Trim the white stalk if not already and wash quickly under cool water, then pat dry with paper towel.
- In a medium saucepan, add 1 tbsp of olive oil or other neutral oil. Let the oil heat up over medium-high heat, swirling around the pan to cover the surface.
- Place the asparagus into the pan, occasionally moving them around to make sure they don't burn and get some oil on them. Once the asparagus begins to turn a darker green, grind some garlic salt over the pan to flavor. It usually takes 10 minutes to pan sear asparagus. I recommend testing one in order to know when they're ready.
- Place the cooked asparagus in a container to keep in during the week, reserving a portion for this meal.
- Lastly, spray the asparagus pan with cooking spray and lower the heat to medium-low. Crack an egg into the pan and cook sunny side up style.
- By now the sweet potatoes are probably down. Take them out of the oven, spoon a helping into a flat bowl. Add the asparagus on top of the sweet potatoes and then your sunny side up egg. Sprinkle salt and pepper if you want and immediately eat.
- Either prepare your individual meals with the sweet potatoes and asparagus or put into large containers to prep the day of. Whichever you choose, you now have a starch and veggie for your meals throughout the week!