This is delicious for a weekend brunch or post workout on the week day.
For the Salad:
1. chopped vegetables
2. place sweet potatoes on a baking sheet, sprinkle with olive oil, cumin, salt, and pepper. Bake until soft at 350
3. While sweet potatoes are baking, sauté zucchini and bell peppers with olive oil, cumin, salt, and pepper
4. When sweet potatoes are almost done add to sauted veggies
5. Poach two eggs while waiting
6. Put arugula and mixed greens in a bowl, add vegetables and mix in dressing
7. top with a poached egg and salt and pepper
Dressing:
Wisk together olive oil, freshly squeezed lemon juice, basil, dijon mustard, and finely chopped garlic clove.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 246 | ||
Calories from Fat: 112 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.4g | 17 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 211mg | 65 % | |
Sodium 262.7mg | 9 % | |
Potassium 780.1mg | 21 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 21.1g | ||
Protein 10g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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