Project Description

I titled this bowl a breakfast one but let’s be real – it can be eaten at any time of the day!

For me, it makes for a wonderful breakfast because it’s super filling and nutritious. I love started my day off right with vegetables and a filling meal to keep me fueled for a long time.

Bowls are also a great meal because you can customize them however you please, top it with a nicely boiled egg and it won’t matter what’s all underneath! You could use a different kind of potato or greens but I personally think the sweet potato complements the bitterness of the greens and goes really well with a jammy egg.

Sweet Potato & Shaved Brussels Sprout Breakfast Bowl

Full Recipe

  • SERVES: 2
  • TOTAL TIME: 30min
INGREDIENTS

  • 1 sweet potato, cubed

  • 3 tbs olive oil

  • 4 organic eggs

  • 1 cup brussels sprouts, shaved

  • 1 cup kale, chopped

  • 1 cup baby spinach

  • 1 avocado, diced

  • 6 cremini mushrooms, sliced

  • 1 handful sprouts of choice or mico greens, i used sunflower sprouts

  • 1 tbs sunflower seeds for topping, optional

INSTRUCTIONS

  • Preheat your oven to 420F then start by cubing up your sweet potato, optionally peel it. Evenly arrange the potato on a baking sheet and drizzle with 1 tbs of olive oil and your choice of seasonings, I usually just use garlic powder, paprika and salt, and pepper. Bake for about 20 minutes.

  • Clean brussels sprouts and chop off the ends of each of them. Then, using a sharp knife or a mandoline, very thinly slice the Brussels sprouts lengthways.

  • Now, bring a medium pot of water to a boil. When boiling, carefully add eggs and set a timer for 6 minutes. This amount of time is perfect for me but each minute makes for a differently cooked yolk. 10 min will be fully cooked and anything under 6 will be runny.

  • As eggs boil, prepare a bowl of ice water or really cold water to drop the eggs in once they’re done so they are easier to peel.

  • Heat a small skillet over medium-high heat, add a drop of olive oil then sautee mushrooms for about 6 minutes, or while the eggs cook. Or add them to your bowl raw!

  • When your eggs are ready, drop them into the ice water bowl and let them cool for a few minutes while you start to assemble the bowl. My preferred method of peeling them is using a butter knife to crack the shell all over then find a place to start to peel it back, it’s not always easy but that’s okay! I usually dip them into the water to make sure no small pieces of shell are stuck on.

  • Next, begin to assemble the bowls. Add kale, spinach, sauteed mushrooms and diced avocado to a bowl. Top with sweet potatoes when they are ready then follow by eggs sliced in half, a drizzle of the remaining olive oil, sprouts and sesame seeds if using. I like to additionally top with cracked black pepper and lots of hot sauce, to each their own! Enjoy 🙂