Sweet Potato Egg Sliders

Welcome to another episode of Anita’s Meals on Wheels x Eat the Rainbow!

This was a recipe I made while road tripping around Iceland in an RV. It was quick and easy to make with limited kitchen supplies, space, and time. It’s also vegetarian. Don’t let that turn you away! My whole meal-eating family LOVED it and didn’t even consider the fact that it has no meat! Not only is it delicious (if I do say so myself), but it’s nutritious, contenting your three main macronutrients (carb: sweet potato/bread, protein: egg and cheese, fat: avocado and butter/oil). And now, without further adieu, my Sweet Potato, Egg, Cheese, Iodine salt, Avocado, Leaf (basil) meal, or the SPECIAL.

Ingredients

This recipe feeds 6 and has provisions for gluten free, vegan, and vegetarian foodies!

• 2 sweet potatoes
• 1 dozen eggs (vegan: one block of tofu or one can of chickpeas… your choice)
• 1 bag shredded cheese
• Salt (to taste)
• 1 avocado
• Fresh basil (to taste)
• Creole seasoning (not a necessity, but it slaps if you have it on you)
• Butter (vegan: olive oil or plant-based butter)
• Bread (gluten free: gf bread or corn tortillas)

Kitchen Supplies Needed

If you’re traveling by RV, car, or bike, you can make this meal with few supplies.

• Stovetop
• One frying pan (multiple pans will help you go faster, but you’ll be ok with one)
• Spatula
• Knife
• Peeler

Instructions

• Peel your two sweet potatoes. Slice them into circle slices.
• If you’re using bread or tortillas instead of potatoes, go ahead and butter them, then set aside.
• Put your slices in a bowl and season to taste (olive oil/butter, salt, creole seasoning).
• Place your frying pan on the stovetop with a medium amount of olive oil or butter and wait for it to heat up. After it’s warm, place your sweet potato slices on the pan. Leave them for a few minutes and then flip them when one side starts to get brown. After both sides are browned and the middle is soft (stick a fork in the middle; it shouldn’t be squishy, but your fork should be able to easily push holes in the middle), take them out and put them on a plate (add more salt ands creole seasoning).
• While your potatoes are cooking, wash your basil and remove the stems. Feel free to cut the leaves into smaller slices if you don’t want a whole leaf in your mouth.
• After this, crack your eggs and mix them in a bowl with a fork. Sprinkle in a little salt and set aside. Scramble as soon as the sweet potatoes come off the stovetop (or in a second pan, if you have one), adding cheese 30 seconds before you remove from stove.
  • If you’re vegan/veg., it’s your time!
    • Chickpea option: Cook one can of chickpeas on the stovetop with one tablespoon of olive oil and salt. Remove once they’re warm and slightly browned. Place them in a bowl and mash them with a fork. These will replace your eggs.
    • Tofu option: If you’re using tofu, pour one tablespoon of olive oil in your pan and heat. Put the whole block of tofu in the pan, mash it with a fork, and cook (stirring frequently) until most of the water is gone. Salt to taste.
• Place your buttered bread/tortilla (if using) in the plan with a little extra butter and let sit for 1-2 minutes until slightly browned.
• Slice your avocado into small slices and set aside.
• Assemble! Sweet potato slider (or bread) on the bottom. Stack a little pile of scrambled eggs (with extra cheese if wanted) on top. Sprinkle fresh basil on top, and then lay a few slices of avocado on top. Enjoy!