Eggs & Sweet Potato Breakfast Bowl
This savory breakfast bowl has sauteed kale and sweet potatoes, topped with sliced avocado and a jammy soft-boiled egg. It's vegetarian and so easy to make!
Servings: 1 serving
Ingredients
- 1 large eggs
- 1 tablespoon 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
- ⅛ teaspoon crushed red pepper
- ¼ avocado sliced
Instructions
- Place the egg in a small saucepan and cover it completely with cool water. Bring the water to a boil, uncovered. Turn off the heat, cover the pan, and cook the egg until soft-boiled, 5 minutes. Transfer the cooked egg to ice water to cool completely before peeling.
- Meanwhile, heat 1 ½ teaspoons 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 it 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 it on top of the sweet potatoes and kale. Add the avocado and enjoy immediately.
Notes
My Top Tip: Don't overcook the kale. The texture should be softer, but not completely wilted and mushy. Just a couple of minutes of heat will do the trick.
Storage: Store any leftovers in an airtight container in the fridge for 2–3 days. Reheat in the microwave until warmed through. If you have fresh avocado on top, remove it before microwaving.
Nutrition
Calories: 491kcal | Carbohydrates: 55g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1392mg | Potassium: 1316mg | Fiber: 13g | Sugar: 10g | Vitamin A: 38747IU | Vitamin C: 70mg | Calcium: 270mg | Iron: 4mg
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