Dinner/ Lunch

Honey Roast Sweet Potato Quinoa and Egg Salad

A salad loaded with a few of my current favourite things!

Avocados have been truly kind to me lately…you know those avocados that you slice in to and instantly know that you are going to be in buttery heaven. The flavour of an avocado is so hard to describe, but when you get a “not so good one” you know just how “not so good” they can actually taste.

Roast sweet crispy round the edges sweet potato, honey sweetened dollops of crème fraîche dressing, nutty quinoa, eggs cooked to your like (I love a jammy centre, not quite runny), that buttery avocado and some greens for a pop of freshness. Heaven on a plate if you ask me. Savoury breakfast or brunch option, lunch or dinner, it’s one of those meals that just fits in whatever time of the day.

Recipe created for Boyne Valley Honey. This is not a sponsored post.

Honey Roast Sweet Potato Quinoa and Egg Salad

Print Recipe
By Serves: 2 Prep Time: 15 minutes Cooking Time: 35 minutes


  • 1 medium sweet potato
  • 1 tbsp Boyne Valley Honey
  • 1/2 tbsp olive oil
  • 1 cup cooked quinoa or grains of choice
  • 2 boiled eggs; or eggs cooked to your liking
  • 1 ripe avocado
  • ¼ cucumber sliced into thin ribbons; you can do this with a vegetable peeler!
  • **For the Dressing**
  • 2 tbsp creme fraiche
  • 2 tsp olive oil
  • 2 tsp lime juice
  • 1 tbsp Boyne Valley Honey
  • Fine sea or rock salt to taste



Preheat your oven to 180C (350F).


Whisk together the 1 tbsp honey and ½ tbsp of olive oil in a jug or bowl.


Slice the sweet potato in half. Place it on a baking tray and drizzle with honey and olive oil.


Bake in the preheated oven for 30 - 35 minutes; until tender and lightly browned.


Meanwhile prepare your grains and eggs if not already prepared. Cook quinoa according to packet instructions or save even more time and pick up a microwaveable mixed grain pouch!


If using boiled eggs, cool them down in cold water before peeling.


Whisk together salad dressing ingredients and season to taste.


Assemble salads with roast sweet potato, cooked grains, eggs, avocado, cucumber ribbons and drizzle with dressing.


The combination of warm sweet potato and grains, slightly cooled eggs, and ripe buttery avocado is delicious.


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