I love leftovers! They can be a canvas for creativity and a tastebud explosion! I created this delicious dish while at the beach a couple of years ago and it was so quick to make & unbelievably flavorful.

A few weeks ago I had no idea what I was going to eat for lunch, so I went on a search in the fridge. I had made roasted sweet potatoes and asparagus the night before, so I instantly thought of my beach creation! To make lunch time creations possible, I always have greens, eggs and herbs on hand. Just grab a cast iron skillet, some coconut oil and turn your leftovers into something amazing!

INGREDIENTS:

1/2 c. Roasted Sweet Potatoes

1/2 c. Roasted Asparagus

1-2 Eggs

1 c. Greens (spinach, mixed greens, kale, chard, etc.)

1 tsp. Minced Garlic

1 tsp. Onion, diced

1/2 tsp. Yellow Curry Powder

1 TBsp. Cilantro, chopped

1 tsp. Green Onions

1-2 TBsp. Coconut Oil, divided

2 tsp. Goat Cheese, crumbled

Salt & Pepper, to taste

Cholula Hot Sauce, optional

This recipe will serve 1 person, so adjust as needed. If you do not have leftover sweet potatoes & asparagus you can roast ahead of time. Peel & cube the sweet potatoes & toss with 2 TBsp. of Coconut Oil, sprinkle with salt & pepper and roast at 400 degrees for about 20 mins, until soft. The asparagus will only take about 10 mins.

In a cast iron skillet, melt 1 tsp. of the coconut oil and add the roasted sweet potatoes to the skillet and sprinkle with curry powder & green onions. Cook until heated through and begin to caramelize a bit. Remove from pan into a bowl. Add another tsp. of coconut oil and sauté the asparagus to heat through, about 2 mins. Add to the bowl with the sweet potatoes. Add another tsp. of coconut oil to the pan and add onion & garlic. Sauté for 2-3 minutes, until the onions are beginning to soften. Add the greens and cook until wilted, another 3 mins. Place into bowl with sweet potatoes & asparagus. Add another tsp. of coconut oil and cook the eggs to your liking (I like my yolk runny, which adds depth to the dish). Once the egg is cooked place it on top of the sweet potatoes and greens. Place the asparagus in the pan and toss until heated and place with the egg. Top with goat cheese, cilantro and hot sauce.

Enjoy!