Greens, Sweet Potato, and Fried Egg Bowl

"I probably ate this meal almost every day during Whole 30. It’s the best! Bed of greens with olive oil and lemon juice, roasted sweet potatoes, fried organic pasture raised egg, avocado, and microgreens. happy sunday!"
-- @andapinchoflove

A Note from Feedfeed

There's nothing better than a straightforward bowl of fresh vegetables for dinner during a hard work week. The sweet potato aids in making this complete, and the inclusion of avocado and egg adds a substantial quantity of protein.

Nutrition per serving: 533 calories, 36g total fat (6g saturated fat), 13g protein, 44g carbohydrates, 11.2g fiber, 12.1g sugar (0g added sugar), 646mg sodium

Allergens: eggs

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  • Recipe Card
Prep time 5mins
Cook time 55mins
Serves or Makes: 1

Recipe Card


  • 2 cups lettuce or choice
  • Olive oil
  • 1 sweet potato, cubed
  • 1 large egg
  • 1/2 avocado
  • Microgreens
  • Salt, to taste
  • Juice of 1/2 lemon


  • Step 1

    Preheat the oven to 375℉ and line a baking pan with parchment paper. Lay the cubed sweet potato onto the pan and drizzle with olive oil and a sprinkle of salt. Roast in the oven for 35-45 minutes.

  • Step 2

    Next, heat 1 tablespoon oil in a pan, on the stove, over medium heat. Crack the egg into the pan and fry for 2-3 minutes until crispy.

  • Step 3

    Assemble the salad by adding lettuce, micro greens, roasted sweet potato, the fried egg, and avocado to a bowl. Drizzle with oil, lemon juice, and salt.