Sweet Potato Breakfast Bowl


After a long productive week, sometimes you wake up on the weekends realizing you have yet to go grocery shopping and are left with not much of a selection for breakfast. Boy do I have a solution for you!


Start with a potato; personally I prefer a sweet potato but any kind will do. Wash the potato then wrap it in tinfoil and leave in crockpot on high for approximately one hour. For a faster cooking method, you may also pierce the potato with a fork a few times and microwave on high for 5 minutes, turn over, then for another 5 minutes. Once your potato is soft and tender, slide off the skin and mash the potato in a bowl until you get a creamy consistency.

The next layer will be some kind of grain or bean. I will typically use whatever left overs I have stored in the fridge. In this particular case, I used brown rice from dinner the night before.

Greens are important to add in every meal throughout the day. For this Breakfast Bowl, wash and chop a handful spinach, and then microwave on high for about a minute; this will get the leafy greens soft and tender in order to match the potato’s consistency. Take cooked spinach and add this as the next layer in your Bowl.

Finally, the cherry on top for this dish just so happens to be an egg. You may cook the egg however you would like, but I think the Bowl tastes best when the egg is cooked over medium. When cooked over medium, the thick and creamy yolk will serve as a rich sauce that pairs perfectly with the flavors of the rest of your bowl. Simply crack an egg over a greased pan and cook for 3 minutes or until the bottom of the egg gets noticeably firmer. Use your spatula to flip the egg and cook for no more than an additional minute on the other side. Place egg on top of bowl as the icing of your cake.

Voilà! You have created your very own Sweet Potato Breakfast Bowl. That looks delicious, enjoy!