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Roasted Sweet Potato Sunny-Side Up Salad with Ginger Sesame Vinaigrette

Roasted Sweet Potato Sunny-Side Up Salad

Makes 4 servings

For the roasted sweet potatoes:
2 orange-fleshed sweet potatoes, peeled and cut into small cubes
1 tablespoon canola oil
1 1/2 teaspoons fine grain sea salt

For the ginger sesame vinaigrette:
1/4 cup unseasoned rice vinegar
1/4 cup orange juice
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

4 large eggs
3 ounces mixed baby greens
2 ounces micro greens

1. Roast the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potato cubes with the canola oil and sea salt in a bowl until coated, then spread out on a baking sheet and place in the oven on the middle rack and bake until cooked through, approximately 40 minutes. Stir the sweet potato chunks several times during the baking to make sure that they cook through evenly. Once the sweet potatoes have cooked through, remove them from the oven and set them aside to cool.

2. Make the ginger sesame vinaigrette: Put all of the vinaigrette ingredients into a small mason jar, then

3. Make the eggs: Heat a bit of canola oil in a fry pan. Turn the heat to low and crack the eggs in. Cover the fry pan and cook the eggs slowly. After 2 minutes check the eggs. If the whites around the yolks look loose, cook, covered, for an additional 30 to 60 seconds

4. Assemble the salads: Divide the micro greens and baby greens between four plates. Top each plate with 1/4 of the roasted sweet potatoes. Drizzle with a few tablespoons of the vinaigrette, then top each salad with a sunnyside up egg and serve.