It’s winter again, and that means more warm dishes for breakfast and less cold smoothies. Additionally, you want to get lots of color in your meal to ensure that you are getting all the vitamins and nutrients you need.
This breakfast bowl is not only warm and satisfying, but it includes SO MANY vegetable options, all added together in one glorious dish! While it does seem like a lot of work, most of the prep is just chopping and sauteing and plating on the bowl.
Of course, as with all my recipes, you can easily add and omit what you like. I would personally go for more eggs than just one, plus add some hot sauce on the top. But really, this dish would taste good with any additions 🙂
So without further ado…let us begin!!
You will need:
- 1 large sweet potato
- 1 cup kale
- 1 cup diced sweet potato
- 1 package (8 oz) mushroom of your choice
- 1 avocado
- 1 or more eggs
- 1/2 cup diced onion
- 1/2 cup sprouts of your choice
- 1/2 a red or green sweet pepper
- 1/2 a yellow or orange sweet pepper
- 2 tbsp coconut oil or water
Chop all the vegetables except the avocado, and set aside. Star by cooking the sweet potato as they take the longest. On medium heat, put a 1/2 tbsp of coconut oil or water in your pan, and cook on high until the potatoes are golden brown on the edges. Remove from heat and put in your bowl.
Cook the mushrooms the same, on medium heat until they are golden brown. Do the same to the onions and the slices of pepper, adding the oil to your pan as needed.
Turn the heat down, and saute the kale until it reaches your desired texture. You can cook it to where it is still green and has a crunch, or when it’s less green and more wilted and soft. It is up to you.
Once the kale is cooked, place it on your bowl as well. Arrange your vegetables in a circle. Slice the avocado last, as if it is cut open before it will start to brown. Arrange the sprouts in the middle of the bowl. If you want to top the sprouts with the avocado, feel free.
Lastly, cook your egg any way you wish. Pictured for this recipe is sunny-side up, but you can do scrambled, over-easy or any other varied method. Use low heat to cook the egg so that you retain as many nutrients as possible.
Place the egg in the center of the bowl.
And voila, your bowl is ready! You can eat this with some tortillas and a side of hot sauce, for a great Mexican breakfast! This bowl is very versatile as you can use any other type of potato, pepper or green vegetable like spinach or collard greens if you prefer! Try different combinations and see what works for you!
Eat this dish as soon as it’s ready, but you can also save it as a lunch bowl, as all these vegetables store very well in the fridge. You can also add boiled eggs for your lunch bowl instead of a fried egg, which stores a lot better in the fridge.
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