Egg and Shakarkandi Meal Prep Bowls
PakistaniMeal Prep & BudgetDesi eggsEasy
Roasted sweet potato, boiled egg and spinach in make-ahead bowls — colourful, filling and cheap.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 2 sweet potatoes (shakarkandi), peeled and cubed
- 1 cup spinach leaves
- 1 tbsp olive oil or ghee
- salt and black pepper to taste
- 1 tbsp lemon juice
Method
- Toss the sweet potato cubes with oil, salt and pepper; roast at 200°C for 20–25 minutes until soft.
- Wilt the spinach in a hot pan for 1 minute.
- Divide the roasted sweet potato and spinach into 4 boxes.
- Top each box with 2 boiled egg halves and a squeeze of lemon.
- Cool, seal and refrigerate for up to 3 days; eat cold or gently warmed.
Nutrition — estimated per serving
Calories (estimate)300 kcal
Protein (estimate)12 g
Fat (estimate)10 g
Carbs (estimate)38 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg). Contains egg. Cut the sweet potato into even cubes so it roasts evenly. The bowls taste good cold too, which makes them ideal for lunchboxes. Refrigerate within 2 hours and use within 3 days.