THE PERFECT MESS

INGREDIENTS FOR SWEET POTATO HUMMUS:

• 1 sweet potato

• 3 tbsp tahini

• 1/2 tbsp lemon juice

• 1 tsp cayenne pepper

• pinch each of salt & pepper

1. Preheat oven to 400 degrees F.

2. Wash and poke sweet potato with a fork 5 times. 

3. Place on a baking sheet and bake for 30 minutes or until sweet potato is soft. 

4. Remove from oven and allow to cool for 15 mins. 

5. Cut cooled sweet potato in half. Scoop flesh out of skin and place in bowl. 

6. Add tahini, lemon juice, cayenne pepper, salt and pepper. Mix well. Adjust seasoning if necessary. 

INGREDIENTS FOR CREAMY BEET DIP:

• 1 large purple beet

• 2 tbsp whole fat Greek yogurt

• pinch of salt

1. Preheat oven to 400 degrees F.

2. Wash and cut off stems. Wrap whole beet in foil.

3. Place on a baking sheet in the oven for 30 mins.

4. Remove from oven and open foil. Allow beet to cool for 15 mins. 

5. Under running water peel off the skin of the beet with your hand.

6. In a bowl grate the beet with a small grater. Mix in the greek yogurt and a pinch of salt. 

OTHER INGREDIENTS:

• 2 eggs

• 1 small avocado, sliced

• 1 c Romanesco broccoli, chopped

• 1 tsp olive oil

• pinch of salt

• pinch of paprika

1. Preheat oven to 500 degrees F.

2. Wash and chop broccoli. Drizzle with olive oil and a pinch of salt. 

3. Bake for 7 mins, until browned and soft; set aside.

4. In a sauté pan heat a drizzle of olive oil; crack egg into pan and cover. Cook for 3–4 min until yoke is done to your liking (the more time cooked, the harder the yoke will become).

5. Time to plate! Spoon a portion of the sweet potato hummus and creamy beet dip onto the plate. Top with the cooked egg, baked broccoli and sliced avocado. Garnish with a drizzle of olive oil, pinch of paprika and salt.