My Sweet Potato Nests with Fried Avocado has been one of my favorite meals of Whole30 yet! The sweetness of the sweet potato is offset by tangy apple cider vinegar; the fried avocado is encrusted in healthy, gluten-free, delicious almond flour; and the garlicky kale is perfect because it just always is. I’ve gotten into garnishing with sauerkraut– a healthy source of natural probiotics. Altogether, this is a meal of CHAMPIONS.
Ingredients
- 2 portions of spiralized Sweet Potato (I found mine at Whole Foods)
- 3 Tablespoons Apple Cider Vinegar
- 2 Avocados
- 1 Cup Almond Flour
- Garlic Powder, Salt, Pepper
- 5-7 big leaves of Purple Kale, massaged and finely chopped
- 3 Garlic Cloves, minced
- Olive Oil
- Sauerkraut for garnish
Instructions
Get 3 skillets ready! One for the sweet potato nests, another for the kale, and last one for frying the avocados (this one should be non-stick).
Coat all three in olive oil. Don't turn the heat on just yet...
Add the spiralized sweet potato, apple cider vinegar, salt and pepper into the first skillet. In the second, the minced garlic, kale, salt, pepper, and a splash of water. Don't worry about the third skillet for now.
Slice the two avocados and prepare a plate with a mixture of the almond flour, garlic powder (adjust for taste), salt and pepper. Gently press each slice into the almond flour mixture and coat both sides. As you coat each slice, place in the third skillet (still unheated).
Now that all skillets are full and ready, turn each one to medium heat. The sweet potato nests won't take long. You can let them get a little crispy if you would like, I personally just made sure they were cooked through and the ends were a tad brown. The kale with steam with the splash of water. Let it cook until it's a bright green and then remove from heat. Let the avocados get brown on each side flipping VERY carefully.
Arrange each plate with sauerkraut and you're good to go!