The wellness expert and author ofSuper Humanreplaces grains with low-carb, fiber-rice vegetables in this dish — perfect for breakfast, lunch or dinnerDave Asprey’s Sweet Potato Egg & Broccoli “Rice” Bowl1 small (about 10 oz.) sweet potato, unpeeled and cut in 3/4-in. cubes1 Tbsp. olive oil1 small (about 10 oz.) head broccoli, roughly chopped2 large eggs1 Tbsp. apple-cider vinegar or fresh lemon juice1 Tbsp. unsalted butter1 scallion, thinly sliced1 medium avocado, sliced1/2 tsp. kosher salt1/8 tsp. crushed red pepper1.Preheat oven to 425°. Toss together sweet potato cubes and oil on a baking sheet lined with aluminum foil; spread in an even layer. Bake until lightly browned and tender, about 35 minutes, stirring halfway through. Remove from oven and keep warm.2.Pulse broccoli in a food processor until it resembles consistency of rice, about 30 pulses. Set aside.3.Crack each egg into a separate small bowl. Fill a small saucepan with water; bring to a boil over high. Reduce to a simmer over medium-low heat; add vinegar. Stir to create a whirlpool effect, then add 1 egg to water. Cook, undisturbed, until egg white is set, about 5 minutes. Using a slotted spoon, transfer egg to a paper towel-lined plate to drain. Repeat process with remaining egg.4.Heat a skillet over medium. Add butter, and let melt. Add riced broccoli and sliced scallion; cook, stirring occasionally, about 5 minutes. Transfer mixture to a bowl; set aside.5. Divide broccoli mixture and sweet potatoes between two serving bowls; top with eggs and avocado. Sprinkle with salt and crushed red pepper.Quick tip!Make healthy lunches for the week! Double the recipe, and swap the poached eggs for hard-cooked ones. Dived evenly into containers; refrigerate. Add avocado just before eating.Serves:2Active time:25 minutesTotal time: 1 hourPer serving:558 calories, 15g protein, 667mg sodium, 45g carbs, 14g fiber, 38g total fat, 9g total sugar
The wellness expert and author ofSuper Humanreplaces grains with low-carb, fiber-rice vegetables in this dish — perfect for breakfast, lunch or dinner
Dave Asprey’s Sweet Potato Egg & Broccoli “Rice” Bowl
1 small (about 10 oz.) sweet potato, unpeeled and cut in 3/4-in. cubes1 Tbsp. olive oil1 small (about 10 oz.) head broccoli, roughly chopped2 large eggs1 Tbsp. apple-cider vinegar or fresh lemon juice1 Tbsp. unsalted butter1 scallion, thinly sliced1 medium avocado, sliced1/2 tsp. kosher salt1/8 tsp. crushed red pepper
1.Preheat oven to 425°. Toss together sweet potato cubes and oil on a baking sheet lined with aluminum foil; spread in an even layer. Bake until lightly browned and tender, about 35 minutes, stirring halfway through. Remove from oven and keep warm.2.Pulse broccoli in a food processor until it resembles consistency of rice, about 30 pulses. Set aside.3.Crack each egg into a separate small bowl. Fill a small saucepan with water; bring to a boil over high. Reduce to a simmer over medium-low heat; add vinegar. Stir to create a whirlpool effect, then add 1 egg to water. Cook, undisturbed, until egg white is set, about 5 minutes. Using a slotted spoon, transfer egg to a paper towel-lined plate to drain. Repeat process with remaining egg.4.Heat a skillet over medium. Add butter, and let melt. Add riced broccoli and sliced scallion; cook, stirring occasionally, about 5 minutes. Transfer mixture to a bowl; set aside.5. Divide broccoli mixture and sweet potatoes between two serving bowls; top with eggs and avocado. Sprinkle with salt and crushed red pepper.
Quick tip!Make healthy lunches for the week! Double the recipe, and swap the poached eggs for hard-cooked ones. Dived evenly into containers; refrigerate. Add avocado just before eating.
Serves:2Active time:25 minutesTotal time: 1 hour
Per serving:558 calories, 15g protein, 667mg sodium, 45g carbs, 14g fiber, 38g total fat, 9g total sugar
source: people.com
