Sweet Potato Breakfast Bowl
People always ask me for new breakfast ideas. Their minds always go to fruit, pancakes, waffles… and don’t get me wrong they are delicious, but having a savoury breakfast like this is packed with a lot of key nutrients and healthy fats. Healthy fats can be one of the hardest things to incorporate into our breakfast and it really helps fuel your brain for the day ahead.
One nice thing about this recipe, is that you can easily roast a large batch of sweet potato in the oven to have on hand for some quick breakfasts during the week. You can easily top it with a variety of different toppings, like leftover veggies. Bacon would also be a yummy addition as a weekend treat.
This version is topped with some arugula, cooked onions and kale, avocado and eggs.
This bowl is great to top with a dressing like a green goddess avocado or lemon tahini. I didn’t have any tahini on hand so I made a quick Lime Cumin Dressing to drizzle over the greens and sweet potato. It also tastes delish without a dressing. The egg yolk is kind like a dressing. Here is the lime cumin dressing below in case you were curious.
LIME CUMIN DRESSING
1 lime juiced, 2 tbsp of olive oil, 1/2 tbsp of raw honey, and a pinch of sea salt and cumin powder. Whisk to combine.