Description
This Sweet Potato Breakfast Bowl is a nourishing way to kick off your day!
Ingredients
- Sweet Potatoes: Roasted with seasoning for natural sweetness and fiber.
- Eggs: Hard-boiled for protein or cooked to your preferred doneness.
- Spinach: Sautéed with sea salt and pepper until just wilted.
- Avocado: Adds healthy fats and creaminess, enhancing the bowl.
- Pickled Onions: Bright and tangy, providing the perfect topping.
- Seasoning: Ajika Georgian Blend or any savory, slightly spicy seasoning you prefer.
- Extras: Fresh cilantro, red pepper flakes, sea salt, and black pepper for garnishing.
Instructions
- To start, preheat your oven to 400°F (200°C). Next, take your sweet potatoes and chop them into evenly sized cubes so they cook uniformly. Toss these cubes in a mixing bowl with a light spray of avocado oil and your chosen seasoning—this will enhance their natural sweetness when roasted. Spread the seasoned sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 40 minutes, flipping halfway through. You’ll know they’re done when they are soft and golden brown.
- For perfectly hard-boiled eggs, bring a pot of water to a rolling boil. Once boiling, gently place the eggs in the water and let them cook for about 12 minutes. This timing will give you the ideal hard-boiled texture. After the cook time, promptly transfer the eggs to a bowl filled with ice water to halt the cooking process. This also makes them easier to peel. Once cooled, peel the eggs and set them aside.
- In a medium skillet, heat a bit of oil over medium heat. Add the spinach along with a pinch of sea salt and pepper. Sauté the spinach until it is just wilted—this should only take a minute or two. Be careful not to overcook; you want it to retain its vibrant color and nutritional value. Remove the skillet from heat once done.
- Begin by thinly slicing a red onion; the thinner, the better. In a mason jar, combine the onion slices with 1 tablespoon of sugar, 1 tablespoon of salt, and a generous splash of hot water to dissolve the sugar and salt. Fill the rest of the jar with white vinegar until submerged. Seal the jar and give it a good shake to mix everything. For optimal flavor, it’s best to let the pickled onions chill in the fridge for at least a few hours—preferably overnight!
- Now comes the fun part: assembling your Sweet Potato Breakfast Bowl! Start by placing a generous serving of the roasted sweet potatoes at the bottom of the bowl. Next, add the hard-boiled eggs, sliced as desired. Top it off with a bed of sautéed spinach and a few slices of creamy avocado. Finish your masterpiece with a sprinkle of bright pickled onions on top. For an extra burst of flavor, garnish with fresh cilantro and a light dusting of red pepper flakes for some heat. There you have it—a beautiful and vibrant breakfast bowl to kick-start your day!
Notes
Approximately 400-450 calories per serving; can substitute eggs with tofu for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Calories: 400-450 kcal
- Sodium: 300-400 mg
- Protein: 15-20 g