Sweet Potato Breakfast Bowl
An easy breakfast bowl made with sweet potato hash, fresh greens, boiled eggs and chopped avocado.
Servings: 4
Ingredients
For the Sweet Potato Hash:
- 2 tablespoons avocado oil or extra virgin olive oil
- 2 medium sweet potatoes chopped into 1/2" pieces
- 1/2 sweet onion chopped into 1/2" pieces
- 1 red bell pepper chopped into 1/2" pieces
- 2 garlic cloves minced
- Salt and Pepper
Other Bowl Ingredients
- Kale chopped and massaged (or spinach or mixed greens)
- Avocado sliced or chopped into small pieces
- Hard Boiled Eggs
- Tahini Sauce
- Fresh Cilantro chopped
Instructions
- Heat oil in a large skillet over medium heat. Add potatoes and onion. Sprinkle with salt and pepper. Stir to coat in the oil.
- Lower heat, cover and cool for 15 to 20 minutes, stirring occasionally, until the potatoes are almost tender. (Watch to make sure they don't stick to the pan or burn.)
- Turn heat to high and stir in the bell pepper and garlic. Cook on high for 2 to 5 minutes or until the potatoes are cooked through.
- Serve the potato hash over a bed of chopped kale. Add sliced avocado, hard boiled egg and a light drizzle of tahini sauce. Garnish with chopped cilantro.
Notes
Nutritional information includes all of the ingredients listed above. Any additional ingredients will change the nutritional information.
Storage: Store these savory breakfast bowls in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 273kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 91mg | Potassium: 651mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17892IU | Vitamin C: 53mg | Calcium: 87mg | Iron: 2mg