Blog Meal Plan Baked Sweet Potato and Egg Salad Baked Sweet Potato and Egg Salad

Baked Sweet Potato and Egg Salad

40 min Traditional Lunch Gluten free
Baked Sweet Potato and Egg Salad

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Egg - 50 g (1 pcs)
  • Spinach - 30 g (1 cup)
  • Lemon juice - 15 ml (1 tbsp)
  • Tomato - 50 g (0.5 whole)
  • Sweet potato - 250 g (2 whole)
  • Kale - 30 g (0.5 cup)
  • Mozzarella cheese - 40 g (1 pcs)
  • Corn kernel - 100 g (0.6 cup)
  • Yogurt 2.5%, sugar-free - 50 ml (3 tbsp)

How to make:

  1. Bake your sweet potato wedges in the oven at 356 F until soft
  2. Boil the egg, wash the vegetables, and cut it into cubes
  3. Mix leafy greens with the egg, tomato, corn kernels, and mozzarella cheese
  4. Serve your salad with baked sweet potato. Mix yogurt, lemon juice and salt, and pour the sauce on top of your salad

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