Are you ready to power up your mornings with a breakfast that’s as beautiful as it is nutritious? Say hello to the Power Veggie Breakfast Bowl – a delicious, colorful bowl brimming with superfoods, essential nutrients, and satisfying flavors!
Packed with protein, fiber, and healthy fats, this breakfast bowl has everything you need to start your day right. Whether you’re in a rush or want to treat yourself to a slow morning, this recipe will bring you energy and joy. Let’s dive in!
Ingredients
- 1 large egg
- 1 small sweet potato, sliced and roasted
- 1/2 avocado, sliced
- 1 cup fresh baby spinach
- 1/2 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- Red pepper flakes (optional)
Step-by-Step
Step 1: Roast the Sweet Potatoes
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss sliced sweet potatoes with olive oil, salt, and pepper. Roast for 20 minutes, flipping halfway through, until golden and tender.
Step 2: Prepare the Veggies
While the sweet potatoes roast, rinse and halve the cherry tomatoes. Slice the avocado.
Step 3: Fry the Egg
In a skillet, heat a little olive oil over medium heat. Crack the egg and cook until the whites are set but the yolk is still runny (or to your desired doneness).
Step 4: Assemble the Bowl
In a bowl, layer fresh baby spinach as a base. Add the roasted sweet potatoes, cherry tomatoes, and avocado slices. Top with the fried egg.
Step 5: Season and Serve
Sprinkle with salt, pepper, and red pepper flakes for a little heat. Enjoy immediately!
Variations
- Add Grains: Include cooked quinoa or brown rice for extra fiber and protein.
- Leafy Greens: Substitute baby spinach with kale or arugula for a peppery bite.
- Vegan Option: Replace the egg with crispy tofu or chickpea scramble.
- Sauce Boost: Drizzle with tahini, sriracha, or your favorite hot sauce.
Cooking Note
- Egg Perfection: Use a non-stick skillet to ensure the egg cooks evenly without sticking.
- Roasting Tip: Cut sweet potatoes into even slices for uniform cooking.
- Meal Prep: Roast extra sweet potatoes and store in the fridge for up to 4 days.
Serving Suggestions
This Power Veggie Breakfast Bowl is perfect on its own, but it’s also great with a slice of toasted whole grain bread or pita for dipping.
Add a side of fresh fruit or a smoothie for an extra burst of vitamins and color!
Storing Tips for the Recipe
- Leftovers: Store assembled bowls in an airtight container in the fridge for up to 2 days. Keep the egg separate for best results.
- Reheating: Warm sweet potatoes and veggies in the microwave or a skillet before adding the fresh egg.
- Make Ahead: Prepare all veggies in advance and fry the egg fresh in the morning.
Timing
Prep Time 5 minutes
Cooking Time 20 minutes
Total Time 25 minutes
Yield 1 serving
Nutritional Information (Per Serving)
Calories 420 kcal
Protein 12 g
Sodium 350 mg
Healthier Alternatives for the Recipe
- Lower Calorie: Use less avocado or skip the olive oil to reduce calories.
- Boost Protein: Add a scoop of cottage cheese or Greek yogurt on the side.
- Low Carb: Replace sweet potatoes with roasted cauliflower or zucchini.
- Extra Fiber: Top with chia seeds or hemp hearts for added nutrition.
Common Mistakes to Avoid
- Overcooked Egg: Keep an eye on the egg to avoid overcooking the yolk.
- Soggy Veggies: Avoid crowding the baking sheet so sweet potatoes get crispy.
- Unripe Avocado: Use a perfectly ripe avocado for creamy texture.
- Skipping Seasoning: Taste and adjust salt and pepper to enhance all flavors.
Conclusion
There you have it – a Power Veggie Breakfast Bowl that’s loaded with color, flavor, and health benefits! It’s a satisfying and nutrient-dense way to fuel your day.
Ready to give it a try? Snap a photo of your creation and share it with us! We love seeing your culinary adventures.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of potato?
A: Yes! Yukon gold or regular potatoes work well, but sweet potatoes add extra nutrients and sweetness.
Q: How can I meal prep this bowl?
A: Roast sweet potatoes and chop veggies ahead of time. Store separately in airtight containers and assemble fresh with the egg in the morning.
Q: Is this recipe gluten-free?
A: Yes, it’s naturally gluten-free as long as you ensure all ingredients are safe from cross-contamination. Learn more at Celiac Disease Foundation.
Q: Can I make it vegan?
A: Absolutely! Replace the egg with scrambled tofu or another plant-based protein for a fully vegan breakfast bowl.
Power Veggie Breakfast Bowl
- Total Time: 25 minutes
- Yield: 1 serving 1x
Description
A vibrant and nutrient-dense breakfast bowl featuring roasted sweet potatoes, fresh greens, creamy avocado, juicy tomatoes, and a perfectly fried egg!
Ingredients
1 large egg
1 small sweet potato, sliced and roasted
1/2 avocado, sliced
1 cup fresh baby spinach
1/2 cup cherry tomatoes, halved
1 tbsp olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss sliced sweet potatoes with olive oil, salt, and pepper. Roast for 20 minutes, flipping halfway through.
3. Rinse and halve cherry tomatoes. Slice avocado.
4. In a skillet, heat a little olive oil and fry the egg until whites are set and yolk is runny.
5. Layer spinach in a bowl. Add roasted sweet potatoes, cherry tomatoes, and avocado.
6. Top with the fried egg and season with salt, pepper, and red pepper flakes.
Notes
Use a non-stick skillet for a perfectly fried egg.
Cut sweet potatoes evenly for consistent roasting.
Roast extra sweet potatoes ahead for quick breakfasts.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Roasting, Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 185mg
Keywords: Power Veggie Breakfast Bowl, Healthy Breakfast Bowl, Superfood Breakfast