Beet-dyed eggs with sweet potato

A chive dip lends creaminess to this colorful recipe.

Eggs aren’t the most appealing protein to kids—unless you dye them a playful color. This recipe from Marissa Lippert, RD, a New York City-based nutritionist and owner of Nourish Baby, a food-delivery service for parents and newborns, is fit for both you and your kids. Translation: less prep work. To save even more time, use leftover vegetables instead of sweet potatoes.

Serves 4

Prep time: 5 minutes
Cook time: 20 minutes

This recipe is part of our meal prep series. Click here for full plan.

Photography by Mariliana Arvelo


8 fingerling sweet potatoes, sliced lengthwise into 1-inch strips (or 4 cups leftover vegetables)
2 tablespoons olive oil
Black pepper
4 beet-dyed eggs, halved
8 teaspoons herbed aioli


Preheat oven to 375 degrees. Toss sweet potatoes with olive oil and salt and pepper.  Roast for 20 to 25 minutes until soft but crispy. (If using leftover vegetables, rewarm them.)
Serve sweet potatoes (or vegetables) with beet-dyed eggs and aioli.