Sometimes I like to pretend like I know what I'm doing in the kitchen, especially when it comes to cooking dairy-free and with a "whole foods" approach. Last week, I posted one of our favorite family meals on Instagram- a sweet potato "bird's nest" with spinach and eggs- and a few of you asked me to share the recipe. So here ya go!
S W E E T P O T A T O B I R D ' S N E S T
-three medium sized sweet potatoes, washed and chopped in half
-about 3-4 handfuls of fresh spinach, washed
-chopped garlic cloves (amount to taste)
-salt & pepper
1. Preheat the oven to 400. While the oven is preheating, chop your sweet potatoes. I used a zoodle machine to curl mine up into a "bird's nest." Although I guess it's not a "zoodle machine" if you aren't using zucchini? A swoodle machine? Stop me now....You could also finely slice them if you aren't into zoodling. [toddler friendly alert: sometimes I simply chop the sweet potatoes into chunks for the little ones! they often prefer that to the shoestring shape]
2. Scatter your shoestring sweet potatoes across a baking sheet. Drizzle oil, salt and pepper across the potatoes and bake for approximately 15 minutes.
3. While the potatoes are baking, heat up a large pan on the stove with olive oil. Add the chopped garlic cloves. After 1-2 minutes, add the spinach and cook until wilted. Set aside.
4. Cook the eggs as you like them- for this recipe, I prefer over easy. [toddler friendly alert: I cook the kids' eggs scrambled. I simply chop the spinach up into the scrambled eggs and put that on top of their sweet potatoes]
5. Now it's time to assemble. Plate the cooked sweet potato shoe strings and arrange the potatoes into little "nests." Top with a serving of the cooked spinach and then an egg. Garnish with a little salt and pepper.
Serves four people. Can't beat toddler-friendly, healthy and delicous, amiright? My kids love this dish and it doesn't hurt that David and I do, too!