Sweet Potato Breakfast Bowl Recipe (Print Version)
# Ingredients:
→ Sweet Potato Base
01 -
½ tsp olive oil
02 -
½ small red onion, cubed
03 -
¼-½ jalapeño, cubed
04 -
2-3 cloves garlic, minced
05 -
~160g sweet potato, cubed
06 -
Cumin, chili powder, smoked paprika, cayenne, salt & pepper (to taste)
07 -
2 slices smart bacon, chopped (Light Life)
→ Garlic Aioli
08 -
35g low-fat cottage cheese (Good Culture)
09 -
1-2 cloves garlic
10 -
Salt & pepper (to taste)
→ Poached Eggs
11 -
2 large brown eggs (Vital Farms)
12 -
1 tbsp white wine vinegar
→ Toppings
13 -
Handful of spinach & microgreens
14 -
Crushed red pepper
# Instructions:
01 -
Wash the sweet potato and poke holes with a knife. Microwave for 1½ minutes, then cut into cubes.
02 -
In a pan, sauté onions, jalapeño, and garlic with olive oil. Season with salt and pepper and cook for 3-4 minutes.
03 -
Add sweet potato cubes and seasonings to the pan. Cook for another 3-4 minutes, adding splashes of water to prevent burning. Cover with a lid and cook until tender.
04 -
Mix in chopped bacon and let it sit on low heat while preparing the rest.
05 -
Boil water with vinegar. Crack eggs into a sieve and place in individual ramekins. Create a whirlpool in the pot and carefully drop in the eggs. Cook for 3-4 minutes.
06 -
Blend cottage cheese, garlic, salt, and pepper until smooth. Add water as needed for desired consistency.
07 -
Serve sweet potatoes in a bowl with greens, poached eggs, aioli, and crushed red pepper. Enjoy!
# Notes:
01 -
Substitute with regular potatoes if preferred.
02 -
Add bell peppers or mushrooms for extra flavor.
03 -
Prepare the aioli and store it in the refrigerator until ready to use.
04 -
Store in an airtight container in the refrigerator for up to 3 days.
05 -
Freeze the components separately for up to 3 months and reheat as needed.