The Simple But Good Breakfast Bowl (20 minutes!)
User Reviews
5
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Prep Time
3 mins
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Cook Time
17 mins
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Total Time
20 mins
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Servings
2 (Servings)
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Calories
291 kcal
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Course
Breakfast
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Cuisine
Vegetarian, gluten-free
The Simple But Good Breakfast Bowl (20 minutes!)
Description
This breakfast bowl starts with sweet potatoes cooked in avocado oil until golden and tender, offering a soft, slightly caramelized base. Mushrooms and red cabbage are sautéed separately with seasoning—coconut aminos and curry powder—then combined with kale which is quickly wilted to maintain brightness and nutrition.
The sautéed vegetables are transferred to bowls while eggs are cooked in the same pan, seasoned with salt and pepper, completing the bowl with protein. Dollops of hummus add creaminess and a mild tang, while sprouts and optional parsley provide fresh herbaceous notes and crunch.
Ideal for a wholesome morning meal, this bowl offers a balance of carbohydrate, protein, and vegetable servings with simple seasonings that highlight natural flavors. Although eggs are included, the recipe notes a vegan substitution option using scrambled tofu. The preparation uses separate pans and a timing strategy to bring all components together quickly.
Ingredients
SWEET POTATOES
- 1 ½ tsp avocado oil
- 1 large sweet potato skin on, sliced into 1/4-inch rounds
VEGGIES
- 1 ½ tsp avocado oil
- 1 cup shiitake mushrooms (dry stalks removed, roughly chopped)
- 1 dash coconut aminos
- 1 cup red cabbage shredded
- 1 tsp curry powder (or store-bought)
- 1 healthy pinch sea salt plus more to taste
- 6 talks kale large, stalky stems removed, curly, chopped
EGGS
- 2 large egg farm fresh / pasture-raised and organic whenever possible
- 1 pinch sea salt
- 1 pinch black pepper
FOR SERVING
- 4 Tbsp hummus divided
- 1/3 cup sprouts (we love broccoli sprouts)
- parsley optional, freshly chopped
Instructions
- Heat a large skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Add sweet potatoes in an even layer (to ensure they cook evenly) and cover. Cook for 4 minutes or until underside is golden brown. Then flip and cover again. Cook for another 3 minutes or until sweet potatoes are tender.
- In the meantime, heat a separate skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Then add mushrooms to one half of the pan and season with a dash of coconut aminos. Then add cabbage to the other half of the pan and season with curry powder and salt. Toss to coat and cover to cook until tender — about 5 minutes — stirring occasionally.
- Once golden brown and tender, push to one side of the pan and add kale. Season with a pinch more salt and cover. Sauté for 1-2 minutes, stirring occasionally until wilted and bright green. Transfer to serving bowls but keep the heat on. Quickly crack eggs into the still-warm pan and season with a pinch each salt and pepper. Cook for about 1 minute over medium heat, then cover and cook another 2-3 minutes to cook the white but keep the yolk runny (our favorite method).
- Transfer cooked sweet potatoes to the serving bowls and top with runny egg. Garnish with hummus, sprouts, and fresh parsley (optional). Best when fresh. Leftovers keep covered in the refrigerator up to 2-3 days (kale and eggs best when cooked to order). Not freezer friendly.
Notes
- Nutrition information provided is an estimate and may vary based on ingredient brands and portions.
- To keep the bowl vegan, replace the eggs with vegan scrambled egg alternatives or tofu scramble.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 291 | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 12.5g | 25% |
| Fat | 15.3g | 24% |
| Saturated Fat | 2.8g | 14% |
| Polyunsaturated Fat | 3.23g | 19% |
| Monounsaturated Fat | 7.97g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 185mg | 62% |
| Sodium | 568mg | 24% |
| Potassium | 719mg | 15% |
| Fiber | 7.2g | 29% |
| Sugar | 6.7g | 13% |
| Vitamin A | 12405IU | 248% |
| Vitamin C | 55.9mg | 62% |
| Calcium | 144.32mg | 14% |
| Iron | 4.37mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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