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
- SERVES: 2
- TOTAL TIME: 30min
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
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 🙂
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