Recipes
Eggs with Hummus on Sweet Potato Rounds
The perfect snack doesn't exist - oh wait! It's our sweet potato toast topped with hard boiled eggs, perfect to keep you full until your next meal!
Serves
4
Prep Time
10 min
Cook Time
30 min
Print RecipeIngredients
- 2 medium sweet potatoes
- Olive oil
- Salt and pepper, to taste
- ½ cup (125 mL) hummus
- 1 lemon, halved
- 4 hard-boiled eggs, peeled and sliced
- Chopped fresh parsley
Instructions
- Step 1
Preheat oven to 350°F (180°C).
- Step 2
Slice sweet potatoes into 1/2 inch (1.5 cm) thick rounds and place on a cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake until tender, 30 to 35 minutes.
- Step 3
Place hummus in a small mixing bowl. Add 4 slices of cooked sweet potato; mash into hummus until smooth. Season with a little lemon juice.
- Step 4
Schmear remaining cooled sweet potato slices with hummus mixture. Top each with slices of egg.
- Step 5
Garnish with parsley and a little spritz of lemon juice and serve.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 214 |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 16 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 9 g |
| Sodium | 379 mg |
