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Ready in 25 minutes

Roasted Sweet Potato Bowls with Hard-Boiled Eggs

Creamy Caesar Vinaigrette & Garlic Croutons

Cooking time

25 minutes




770 /serving

Caesar is such a pleaser. That’s why our super thick and creamy, garlic-driven concoction is the vinaigrette of choice for these loaded salad bowls. And why we flavoured a handful of ciabatta croutons with hot garlic butter. Throw them all around with crunchy radishes and baby greens. Then complete the toss-fest with hard-boiled eggs and soft morsels of oven-roasted sweet potatoes doused in sweet bourbon-scented BBQ spices.

We will send you:

  • 450g Sweet potatoes
  • 100g Radishes (or French radishes)
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Garlic clove
  • 60ml Caesar vinaigrette
  • 4 Hard-boiled eggs
  • 1 Ciabatta roll (or Parisian baguettine)
  • 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Barley, Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

2 Sheet pans
2 or 4 tbsp Butter
Parchment paper
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
12 g
1530 mg
Total Carb
85 g
15 g
23 g
8 g
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Roast the sweet potatoes
Preheat the oven to 450°F. Peel and medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
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Mise en place
Meanwhile, quarter the radishes. Grate the garlic. Quarter the eggs lengthwise. Medium-dice the ciabatta. In a medium bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
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Make the croutons
To the bowl of melted butter, add the garlic, ciabatta and remaining spices; toss well. Arrange on a second lined sheet pan and bake, 5 to 7 min., until browned and slightly crunchy. Set aside to cool slightly.
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Make the salad
In a large bowl, combine the baby greens, radishes, croutons and vinaigrette.
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Finish & serve
Season the eggs with S&P. Divide the salad between your bowls. Top with the sweet potatoes and eggs. Bon appétit!