This recipe was the result of me wanting to use up whatever vegetables I had in the house. The result was a delicious lunch that lasted me all week!

Ingredients:

2 tablespoons virgin coconut oil

2 lbs sweet potatoes

3 tablespoons extra virgin olive oil

2 red onions, finely diced

4 cups of spinach, washed well

12-15 stalks of asparagus, chopped

1 cup cauliflower florets

1 1/2 cup broccoli florets

15 mushrooms, thinly diced

season to taste

5 eggs

Directions:

  1. Preheat the oven to 180°C.
  2. Chop the sweet potatoes into chunks.
  3. In a bowl, melt the coconut oil. Add the sweet potato chunks and coat well.
  4. Layer the sweet potatoes on a baking sheet. Make sure they chunks don’t touch. Bake for 1 hour, flipping the sweet potatoes at the halfway point.
  5. As the sweet potatoes are baking, heat a frying pan. Add 2 tablespoons of olive oil and diced red onions (except for 1/4 cup of diced onion). Sauté until soft — around 5 minutes.
  6. Add the spinach and sauté for another 5 minutes.
  7. Then add the remaining vegetables. Season to taste as you continue sautéing the vegetables. I normally just season with salt and minced garlic. Sometimes I also add a touch of ginger. Total cooking time is around 15 minutes. I like my vegetables to remain slightly crunchy.
  8. Once the sweet potatoes are done, add them to the mix of vegetables. Again, taste to see if you want to add any more seasonings.

This is the medley of vegetable base for my meal.

I don’t eat bacon, but I see it listed as a garnish/accompaniment so often to foods. I decided to try and experiment with a possible substitute — I came up with mushrooms sautéed with red onion. It was a great addition to the dish.

Directions:

  1. Heat a small skillet. Add 1 tablespoon of extra virgin olive oil.
  2. Add 1/4 cup of thinly diced red onion. Sauté for about 5 minutes.
  3. Add the thinly diced mushrooms. (I had my mushrooms diced really small – almost like crumbles.)
  4. Keep sautéing until the mushrooms and onions are crispy (around 10 minutes).

Although I prepared the vegetables ahead of time and had enough to last me the whole week for lunch, I made the egg fresh each day. The first day, I simply fried the egg. However, for the remaining days of the week, I microwaved my egg. I liked that I didn’t need to use any more oil — plus it hardly took any time to prepare the egg this way.

Final plating:

A serving of the vegetable mix, topped with the egg, and finished off with a crumbling of the mushroom and red onion mix.

PlumCooks Egg Veg Skillet