Sweet Potato with Turmeric Scrambled Eggs
For this recipe, I've combined my two favourites - baked sweet potato and turmeric scrambled eggs. It is super easy to make and packed full of nutrients and goodness. Roasting your sweet potatoes is super easy, and provides you with an excellent source of vitamins A and C. Both of these vitamins are essential to keeping your skin healthy, and providing your immune system with a boost! Eggs are another one of my staple foods; they are an excellent source of protein and rich in vitamin B12 which helps your body manufacture blood cells. They are also rich in vitamin D, which helps your body absorb the bone-strengthening calcium; and a useful source of the mineral iodine, which is essential for the manufacture of thyroid hormones. Finally, the turmeric holds anti-inflammatory and antioxidant properties, and may help arthritis symptoms, aid digestion, and inhibit the growth of cancers.
2 large sweet potatoes
3 tbsp. extra virgin olive oil
1 level tsp. of cumin seeds
1/2 red onion, sliced
1 clove fresh garlic, crushed
1/4 tsp. turmeric
Pinch of hot chilli powder
Large handful of fresh rocket
2-3 cherry tomatoes
Handful of olives
2 tsp. flaxseed to garnish
Preheat the oven to 180C/gas mark 4. Scrub the sweet potatoes clean, pat dry with kitchen towel, then rub with a little extra-virgin olive oil and a sprinkle of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through.
Whilst the sweet potatoes are baking, heat a pan on medium heat and add 2 tbsp. olive oil. Once hot, add the cumin seeds.
Once the seeds become fragrant, add the onion and garlic and sauté for approx 5 minutes.
When the onion has browned, add the turmeric and chilli powder. Give the onion mix a good stir and then poor the beaten eggs into the pan.
Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan. Your eggs are ready when they look runny and slightly silky. Once cooked, place to one side.
Once the potatoes are cooked, place on a large plate and leave to cool for 5-10 minutes. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
Spoon your scrambled eggs on top of the potatoes and finish with the rocket, tomatoes, olives and flaxseed.