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Top down shot of the egg and sweet potato breakfast bowl topped with avocado
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5 from 21 votes

Eggs & Sweet Potato Breakfast Bowl

This healthy breakfast bowl is made with a boiled egg, sauteed kale, sweet potatoes, and simple seasonings. It's vegetarian and easy to make!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 serving
Calories 691kcal
Author Yumna Jawad

Ingredients

  • 1 large eggs
  • 2 tablespoons olive oil divided
  • 1 small sweet potato diced
  • ½ teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 garlic clove minced
  • 3 cups kale leaves
  • teaspoon crushed red pepper
  • ¼ ripe avocado sliced

Instructions

  • Place the egg in a small saucepan and submerge the egg with cool water. Bring the water to a boil uncovered. Turn off the heat, cover the pan and allow the egg to cook until soft boiled, 5 minutes. Transfer the cooked egg to ice water to cool completely before peeling.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the kale and use tongs to toss with the olive oil and garlic. Season with ¼ teaspoon salt, ¼ teaspoon black pepper and crushed red pepper and cook until slightly wilted but still crisp, about 2 minutes. Transfer the kale to a bowl.
  • In the same skillet, add the remaining olive oil and the sweet potatoes and season with the remaining salt and pepper. Cook, stirring occasionally, until fork tender, about 15-20 minutes. Remove and add on top of the kale.
  • Cut the soft boiled egg in half and serve on top of the sweet potatoes and kale. Add the avocado and enjoy immediately.

Notes

Storage: Add any leftovers to an airtight container and store in the fridge for 2-3 days. 
Reheat: Just add it to a microwave-safe bowl and heat it up in the microwave. If you have some fresh avocado on top, remove it before microwaving.

Nutrition

Calories: 691kcal | Carbohydrates: 69g | Protein: 19g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1435mg | Potassium: 2084mg | Fiber: 11g | Sugar: 10g | Vitamin A: 52533IU | Vitamin C: 253mg | Calcium: 412mg | Iron: 6mg