Southwest Sweet Potato Bowl

I hecking love sweet potatoes.

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My favorite are still the Japanese purple sweet potatoes because the insides cook up to this sweet, nutty flavor that is ridiculous when you serve it with vegan butter and cinnamon. However, the good ol’ American orange ones are just dandy….homegrown staples filled with all that beta-carotene and Vitamin A.

If you follow my Instagram, you may have heard me confess my love (and confess to eating a whole bag) of Jackson’s Honest sweet potato chips. These sweet potatoes are sliced impossibly thin, and then fried in coconut oil. It’s freaking desert and salty snackage all at once. WHY have we not been cooking sweet potatoes in coconut oil before this?

For the month of March, I am trying to stay away from gluten, so my usual avocado toast is toast-less…which means its an egg and avocado and that’s just sad. So, I cooked up a bunch of sweet potato fries in coconut oil, covered them with mashed avocado, an egg, and some sriracha (which I recognize is not American Southwestern, but it is goodness personified).

Southwest Sweet Potato Bowl

  • 1 sweet potato, cut into fries

  • 2 tbs. coconut oil

  • 1/2 ripe avocado

  • 1 drop Young Living Lime Vitality Essential Oil

  • pinch of salt

  • 1/4 tsp chili powder

  • dash of garlic powder

  • 1 egg

  • Sriracha sauce or hot sauce if desired.

Let’s start with the fries! In a frying pan, heat coconut oil over medium heat until melted. Toss in the sweet potato fries and cook until fork tender. You can salt them a bit if you like. Slide them into a bowl.

Now the avo! In a bowl, mash the avocado with garlic powder, chili powder, lime oil and salt. Scoop on top of the avo fries.

This is so freaking easy - fry an egg and when it is your desired level of cooked (runny yolk girl over here), place on top of the avo and drizzle with sriracha.

Mangia <3


Samantha Bossalini