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Oven Bakes
Sweet Potato & Broccoli Bake
Wholesome, comforting and perfect when you cannot decide between a savoury breakfast and a light lunch. Use whatever vegetables are already waiting in your fridge.
Jump to recipePrep: 20 minutesCook: 25 minutesServes: 3-4Protein: 12g
Ingredients
- 2 sweet potatoes
- 1 small broccoli, cut into florets
- A few cauliflower florets
- Cherry tomatoes
- Sweetcorn
- 1 small red onion, sliced
- 2 eggs
- Salt
- Black pepper
- Paprika
- Herbs of choice
- Grated mozzarella
Method
- Steam or bake the sweet potatoes until completely soft.
- Mash them directly into a lined or non-stick baking dish, pressing the mixture across the bottom to create the base.
- Scatter over the cooked broccoli and cauliflower florets, cherry tomatoes, sweetcorn and sliced red onion.
- Beat the eggs with salt, pepper, paprika and your favourite herbs, then pour evenly over the vegetables.
- Finish with a generous handful of grated mozzarella.
- Bake at 180C fan for 20-25 minutes, until the eggs are set and the cheese is golden.
Oven and air-fryer alternatives
You can make it in the air fryer using a suitable dish. Cook at 170-180C and check a little earlier, around 15-18 minutes.
Substitutions
Use courgette, spinach, peppers, peas or leftover roasted vegetables. Cheddar, feta or goat cheese can stand in for mozzarella.
Storage and reheating
Keep slices refrigerated for up to 3 days. Reheat in the oven or air fryer until warmed through.
Frequently asked questions
Can I use leftover sweet potato?
Yes. Leftover cooked sweet potato is ideal and makes this bake much faster.
Can I add more protein?
Add cottage cheese to the egg mixture, or serve with Greek yogurt, smoked salmon or a side salad with chickpeas.