Sweet Potato Breakfast Bowl

A warm, filling bowl featuring roasted sweet potatoes, hardboiled eggs, wilted spinach, pickled red onions, and sliced avocado, perfect for a healthy morning meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American, Healthy

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

1 medium sweet potato, chopped
2 pieces eggs, hardboiled
2 cups spinach
1 tbsp Ajika Georgian Seasoning Blend (from Trader Joe's)
1/4 tsp sea salt
1/4 tsp black pepper
1/4 medium avocado, sliced

Pickled Onions

1 medium red onion
1 tbsp salt
1 tbsp sugar
6 oz water
1/4 cup white vinegar
optional red pepper flakes
optional fresh cilantro

Method

Preparation

Preheat oven to 400°F (200°C).
Chop up the sweet potato and place on a baking sheet. Coat with avocado oil spray and sprinkle Ajika Georgian Seasoning blend.
Bake for 40 minutes, flipping halfway through.
To prepare hardboiled eggs, bring a small pot of water to boil. Once boiling, gently place 2 eggs in the water and set timer for 12 minutes.
Prepare an ice bath for the eggs once boiling is complete.
In a pan on medium to low heat, add 2 cups of fresh spinach with sea salt and pepper to wilt.
For pickled onions, chop the onion lengthwise into 'C' slices and set aside.
Heat 6 oz of water in the microwave for 2.5 minutes. In a jar, add chopped onion, 1 tbsp sugar, and 1 tbsp salt.
Pour the hot water over the mixture and top with white vinegar to fill the jar. Let sit before refrigerating.

Assembly

To serve, add roasted sweet potato, hardboiled eggs, wilted spinach, pickled onions, and sliced avocado in a bowl.
Top with fresh cilantro and red pepper flakes.

Notes

For best texture, store each component separately. Use a squeeze of lemon on the sliced avocado to prevent browning.