Recipe: Sweet Potato and Avo Breakfast Bowl
Breakfast can often be one of the hardest meals to get right. A lot of conventional “breakfast” foods are high in carbs and low in protein so it’s really good news when you come across a tasty recipe with the right balance.
This recipe serves 2.
Nutrition per serving: 417 kcal, 24g Fats, 28g Carbs, 23g Protein
What you need:
- 1 large sweet potato, cut into cubes
- 1 tbsp. olive oil
- 1/2 onion, diced
- 1 yellow bell pepper, diced
- 4 large eggs
- 4 egg whites
- 1 tsp. garlic powder
- 10 cherry tomatoes, halved
- 1/2 avocado, diced
- 1/2 tsp. hot paprika
What you do:
Preheat the oven to 400F (200C). Line a baking tray with parchment paper and spread the potato cubes over it evenly. Drizzle with half a tbsp olive oil and season with salt and pepper.
Roast the potatoes for 15 minutes, then toss them around and roast for another 10, until browned. You can do this the day before and add them with the peppers so they re-heat
In the meantime, heat the remaining oil in a non-stick pan over medium heat. Add the onion and sauté for 2-3 minutes, until soft. Add the diced pepper and cook for another 3 minutes.
Next, add in the eggs and egg whites and cook for five minutes, mixing and folding them in with the onion and pepper. Stir in the garlic powder and season with salt, and pepper
Add in the tomatoes and heat them until softened. Next, add the roasted sweet potatoes and stir to combine.
Divide the eggs between two bowls and top with the diced avocado, sprinkle with hot paprika. Serve immediately.