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Pregnancy Recipe

Lunch

Avocado, egg and sweet potato plate

Roasted sweet potato with hard-boiled eggs and sliced avocado. A simple, protein-containing plate with fibre and healthy unsaturated fats, ready in under 40 minutes.

Prep
10 min
Cook
30 min
Total
40 min
Portions
2
  • Easy
  • Pregnancy
  • Quick and easy
  • High-protein
  • Fibre-rich
  • Vegetarian
Plate of sliced avocado, hard-boiled egg halves and roasted sweet potato wedges

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Toss the sweet potato wedges in the oil and roast for 25–30 minutes until tender.
  2. Step 2. Boil the eggs for 9–10 minutes so both the white and the yolk are firm, then cool and peel.
  3. Step 3. Wash and slice the tomatoes and avocado.
  4. Step 4. Arrange everything on plates and finish with lime juice.
  5. Step 5. Serve fresh; do not leave the plate standing at room temperature.

Allergens for your selection

  • Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.