I am obsessed with this sweet potato and jammy egg salad! This salad is no boring salad. It is colorful, flavorful, and packed with healthy fats!
Also let’s talk about jammy eggs (aka soft boiled eggs)! They are superior to hard boiled eggs, in my opinion. If you want to get that jammy yolk, here are the secrets. Bring a pot of water to a boil. While the water is heating, add the eggs to a bowl of warm water to help them gently warm up. Once the water is boiling, carefully transfer the eggs to the pot and set a timer for 7 minutes. Take them out right when the timer goes off and transfer them to a bowl of ice water! Once they’ve cooled a bit, you’re good to peel each egg and slice in half.
This salad looks prettiest when the sweet potatoes are cut lengthwise, and we all know the most important phrase “look pretty, feel pretty.” So I would say it is quite important to cut the sweet potatoes lengthwise, haha. Another very important aspect is these toasted seeds! The toasted seeds give this salad such a great crunch and tie everything together. I used pepitas and sunflower seeds, but you can use whatever seeds you have on hand.
If you love this sweet potato and jammy egg salad, check out these other salads!
- chicken and prosciutto salad
- thai steak salad
- maple cauliflower with crispy chickpeas, capers, and raisins
sweet potato and jammy egg salad
ingredients
- 1 sweet potato
- 1 tbsp olive oil
- 1/2 tsp garlic salt
- 1/2 tsp paprika
- 1/4 tsp dried parsley
- 2 cups water
- 1 cup quinoa
- 3-4 eggs
- everything but the bagel seasoning
- 2 cups arugula
- 1/2 an avocado
- 2 tbsp pepitas
- 2 tbsp sunflower seeds
instructions
- Preheat the oven to 425. Cut the sweet potato into 1/4” slices. Transfer to lined baking sheet and brush with olive oil, then add garlic salt, paprika, and dried parsley. Cook in the oven for 15-20 minutes, until tender and beginning to crisp.
- Bring a pot of water to a boil. While the water is heating, add the eggs to a bowl of warm water.
- In a separate pot, add two cups of water and quinoa. Cool over medium low heat, covered, for 15 minutes, until quinoa is cooked.
- When the first pot of water is boiling, carefully lower the eggs into the water and set a timer for 7 minutes. Take them out right when the timer goes off and transfer to a bowl with ice water. Once they’ve cooled a bit, peel each egg and slice in half.
- To assemble, add arugula, quinoa, sweet potato, eggs, avocado, pepitas, and sunflower seeds. Add everything but the bagel seasoning to the eggs. Add a dressing if you like and enjoy!
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