5.0 from 27 votes
The Simple But Good Breakfast Bowl (20 minutes!)
Our go-to breakfast bowl, ready in 20 minutes! Quick-sautéed sweet potatoes, mushrooms, cabbage, and kale pair perfectly with hummus, sprouts, and a fried egg!
Prep Time
3 mins
Cook Time
3 mins
Total Time
20 mins
Servings: 2 (Servings)
Calories: 291 kcal
Course:
Breakfast
Cuisine:
Vegetarian , gluten-free
Ingredients
SWEET POTATOES
- 1 ½ tsp avocado oil
- 1 large sweet potato, sliced into 1/4-inch rounds (skin on)
VEGGIES
- 1 ½ tsp avocado oil
- 1 cup Shiitake mushrooms (dry stalks removed, roughly chopped)
- 1 dash Coconut aminos
- 1 cup shredded red cabbage
- 1 tsp curry powder (or store-bought)
- 1 healthy pinch sea salt, plus more to taste
- 6 talks curly kale, chopped (large, stalky stems removed)
EGGS
- 2 large eggs* (farm fresh / pasture-raised and organic whenever possible)
- 1 pinch each sea salt + black pepper
FOR SERVING
- 4 Tbsp hummus, divided
- 1/3 cup sprouts (we love broccoli sprouts)
- freshly chopped parsley (optional)
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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate.*To keep vegan, sub the egg for a Vegan Scrambled Egg or Tofu Scramble.
Nutrition Information
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
Monounsaturated Fat
7.97g
Trans Fat
0.02g
Cholesterol
185mg
(62%)
Sodium
568mg
(24%)
Potassium
719mg
(21%)
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%)
Nutrition Facts
Serving: 2(Servings)
Amount Per Serving
Calories 291
% 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.