This might be the thing since sliced bread. But actually.
I know this might come as a surprise to y’all, but I had never had sweet potato toasts before? Shocking right? They’ve been all over Instagram, yet I just could not get around to trying them out
Well, that is… until last week.
One of the things y’all have been asking me about are great meal prep recipes to feature on the blog, especially good recipes to bring for lunch. I already have some recipes on here that I love to take for a quick and delicious tupp lunch. These kale caesar salad holds up well (and actually gets better as it sits, since the dressing helps wilt the salad. This salad holds up well too, along with these power lunch bowls. However, while I normally love packing salads for lunch, they get a little old after packing thesame thing time and time again.
Enter these babies.
Making meal prep fun and exciting again with this grated egg salad…because I really can’t handle boring chicken dinners.
Plus, you guys asked for more meal prep recipes, so here they come!
What I love most about this recipes, I mean aside from its major tastiness, is that it’s also super healthy, and super easy to prepare. I used to hate egg salad, mostly because it would become a soppy, mayo-y mess. And, I have mentioned this time and again, but I really do NOT like mayo. But, luckily for you, I figured out the secret to a delicious, yet mayo free egg salad.
Yup, it comes down to our friend avocado.
The creaminess of the avocado pairs so well with the eggs (I mean… duh) so it makes for the perfect substitute. Also, I’ve found grating the eggs leads to the best texture ever! I also add a bit of dijon mustard and all the herbs which make it feel like spring even though its fall.
Normally I pack the toasts in glass tupperware (I love these or these) and take them with me to class. They don’t get soggy (which, I know, is the WORST) and they still taste just as good a couple of hours later. You could even make a big batch at the beginning of the week and take them for lunches all week long. See, you have absolutely no excuses for a sad, boring lunch.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 2 medium sweet potatoes
- 4 eggs
- 1 avocado, pitted and mashed
- 1/2 tablespoon whole grain dijon mustard
- juice from 1/2 lemon
- 1-2 scallions, thinly sliced
- handful fresh dill, chopped
- handful fresh cilantro, chopped
- red chili flakes
- salt + pepper
- pickled onions (optional)
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Slice the ends of the sweet potato off, then cut it lengthwise into 1/2-inch thick slices. Arrange the slices in a single layer on the baking sheet.
Bake until the slices are tender and easily pierced with a fork, about 20 minutes. Set aside to cool.
While the toasts are cooking, place eggs in a medium pot. Cover the eggs with room temperature water with an additional 1/2 inch of water on top. Bring water to a gentle boil. Turn off the heat, place pot on cool burner, and let sit for 11 minutes.
Prepare a big bowl of ice water. When the eggs are done cooking, place them in the ice bath for three minutes or so. Peel each egg, then use the big holes on a standard box grater to grate the eggs into a bowl. Toss with whole grain dijon mustard, mashed avocado, lemon juice, scallions, dill, and cilantro. Season with salt, pepper, and red pepper flake, if using
Place sweet potato toasts on a plate. Top each with egg salads, then with pickled onions, if using. EAT
And that sounds like a winner to me!