Roasted Sweet Potato Stack w/ Poached Egg

As part of our cleanse, I stumbled across this delicious recipe from holistic nutritionist and vegetarian chef, Sarah Britton. The chef is also the author of the blog My New Roots, where she showcases some really fabulous & healthy vegetarian recipes.

Over the weekend The Other Williams and I devoured this delicious vegetarian dish for lunch. The sweet potatoes are sliced and roasted  in the oven until the caramelized goodness starts to happen with halved cherry tomatoes. The sweet and savior come out to play in the caramelized onions.

And although the egg is not the star, it deserves an Oscar for best supporting role in the dish. The gooey yoke makes a delicious sauce that blends well into the whole dish. Truly this one is divine; it melts in your mouth!



This recipe is Gluten-Free and if you want a vegan version just skip the egg.

Serves 4
Ingredients:

• 1 giant sweet potato (750g / 26 oz.)
•  200 grams / 7 oz. cherry tomatoes 
• 4 generous fistfuls of baby spinach (approx. 150 grams / 5 oz.) 
• 2 medium red onions 
• 4 free-range, organic eggs 
• 1 Tbsp. vinegar ghee or coconut oil
•  extra virgin olive oil (optional) 
• sea salt & pepper 
• chili flakes 

Directions:

1. Start by caramelizing the onions. Peel and slice the onions into rounds. Heat some ghee or oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.
    
2. Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with a little ghee or oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
3. Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
    
4. Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
    
5. While the spinach is wilting, poach the egg (see instructions above).
    
6. While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.

Recipe courtesy of: Chef Sarah Britton