Creamy Broccoli & Egg Sweet Potato Boats
Serves 615 mins prep45 mins cook
Perfect breakfast or lunch that can be prepped ahead, delicious hot or cold, packed with protein, fiber, veggies, and flavor. This recipe makes 6 sweet potato boats, baked until tender and filled with a savory mixture of eggs, cottage cheese, and sautéed veggies.
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What you need
Instructions
1: Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2: Drizzle olive oil onto the sheet pan, then place sweet potato halves face down. Rub them to ensure the bottoms are oiled. Bake for 25-30 minutes, flipping halfway, until fork tender. 3: In a large sauté pan over medium-high, add olive oil, then broccoli and onion. Sauté for about 5 minutes, add a splash of broth, cover and let soften for about 4 minutes. Remove lid, sauté until liquid evaporates, add a pinch of salt and toss. Set aside to cool. 4: In a medium bowl, combine eggs, cottage cheese, veggies, 1/4 tsp salt, and pepper to taste. 5: Remove sweet potatoes from the oven, mash the center to create a 'boat' cavity. Sprinkle with salt, fill with egg mixture to the rim, and top each with 2 tbsp shredded cheese. Return to the oven for about 15 minutes. 6: Top with pepper and chopped parsley, if using.View original recipe