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Savory Sweet Potato Breakfast Bowl

A warm, satisfying breakfast bowl made with roasted sweet potato, sautéed greens, and a poached egg—rich in fiber and perfect for slow mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Roast Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Cuisine: Whole food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium sweet potato, peeled and diced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup baby spinach or kale
  • 1 tsp garlic powder
  • 2 eggs
  • Optional toppings: sliced avocado, pumpkin seeds, chili flakes

Equipment

  • Oven
  • skillet
  • small pot

Method
 

  1. Preheat oven to 200°C (400°F). Toss sweet potatoes with olive oil, salt, and pepper, and roast for 15 minutes or until tender.
    Meanwhile, sauté greens in a pan with olive oil and garlic powder until wilted.
    Poach or soft-boil the eggs.
    Assemble bowls: sweet potatoes on the bottom, greens, then top with egg and optional toppings.
    Serve warm

Notes

For a vegan version, skip the egg and add chickpeas or tofu scramble