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.
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)
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ medium avocado, sliced
Pickled Onions
- 1 medium red onion
- 1 tbsp salt
- 1 tbsp sugar
- 6 oz water
- ¼ cup white vinegar
- optional red pepper flakes
- optional fresh cilantro
Instructions
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.
