Breakfast Stuffed Sweet Potatoes with Avocado
Breakfast Stuffed Sweet Potatoes with Avocado is a wholesome and satisfying option for individuals following an Indian weight loss diet. Sweet potatoes are rich in fiber, vitamins A and C, and antioxidants, making them a nutritious base for this dish.
INGREDIENTS
- 2 medium-sized sweet potatoes
- 2 ripe avocados
- 4 large eggs
- 1 tablespoon olive oil
- 1/4 cup diced tomatoes
- 1/4 cup diced bell peppers (any color)
- 1/4 cup diced onions
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Hot sauce (optional, for added spice)
INSTRUCTIONS
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pat them dry with a towel.
Pierce the sweet potatoes with a fork several times to create small holes. This allows steam to escape during baking.
Rub the sweet potatoes with olive oil and place them on a baking sheet lined with parchment paper or aluminum foil.
Bake the sweet potatoes in the preheated oven for about 40-50 minutes or until they are tender when pierced with a knife.
While the sweet potatoes are baking, prepare the filling. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork until they reach your desired consistency.
In a separate skillet, heat a little olive oil over medium heat. Add the diced tomatoes, bell peppers, and onions. Sauté them for about 3-4 minutes or until they are softened.
Season the sautéed vegetables with salt and pepper to taste.
Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly.
Carefully slice each sweet potato in half lengthwise.
Scoop out a portion of the sweet potato flesh from the center, creating a cavity to hold the filling.
Divide the mashed avocado evenly among the sweet potato halves.
Spoon the sautéed vegetables on top of the avocado.
Create a small well in the center of each filling.
Carefully crack one egg into each well.
Return the stuffed sweet potatoes to the oven and bake for an additional 10-12 minutes or until the eggs are cooked to your desired level of doneness. If you prefer a runny yolk, cook for a shorter time.
Once the eggs are cooked, remove the stuffed sweet potatoes from the oven.
Garnish with fresh cilantro or parsley, if desired.
Optionally, you can add a drizzle of hot sauce over the top for added spice.
Serve the Breakfast Stuffed Sweet Potatoes with Avocado immediately while still warm and enjoy
TIPS
You can add other ingredients to the filling, such as black beans or diced cooked chicken, to increase protein content and enhance the flavors.
Customize the recipe with your favorite vegetables and seasonings.
To save time in the morning, you can bake the sweet potatoes the night before and refrigerate them. When ready to serve, reheat the sweet potato halves in the oven or microwave before adding the filling.
Remember to be mindful of portion sizes and toppings to control calorie intake, especially if you’re aiming to lose weight.
Serve the Breakfast Stuffed Sweet Potatoes with Avocado as a hearty and nutritious breakfast or brunch option.
NUTRITION VALUE
- Calories: 350-400 kcal
- Protein: 10-12g
- Carbohydrates: 30-35g
- Fat: 20-22g
- Fiber: 8-10g
