Loaded Breakfast Bowl

recipe image of oats eggs avocado quinoa greek yogurt berries nuts seeds vegetables cheese tofu milk nut butter honey cinnamon spinach kale sweet potato banana apples berries coconut flakes chia seeds flax seeds almond butter

C. Motter Cindy

Loaded Breakfast Bowl

A hearty and nutritious breakfast bowl packed with sweet potatoes, eggs, avocado, and greens.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

Base

2 medium sweet potatoes cubed
1 cup quinoa pre-cooked

Protein

4 large eggs pasture raised

Greens

2 cups spinach chopped
2 cups kale chopped

Healthy Fats

1 medium avocado sliced

Crunch

2 tbsp flax seeds
2 tbsp chia seeds

Flavor Enhancers

1/2 cup cheese grated
1/2 tsp cinnamon
1 tbsp nut butter
1 tsp honey

Equipment

skillet,
Mixing bowl

Method

Step 1: Roast or Sauté the Base

Move the potatoes to one side of the pan and add the spinach or kale. Cook until just tender.
In a separate small non-stick pan, crack the eggs. Cook to your preference, sunny side up recommended.
Spoon your base into a wide, shallow bowl. Layer the sautéed vegetables on top. Carefully place the eggs over the greens.
Slice your avocado and fan it out along the side. Sprinkle with cheese and your choice of seeds. Add a dash of red pepper flakes if desired.
Bring the bowl to the table while it is still steaming.

Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 20gFat: 30g

Notes

This recipe is incredibly flexible. You can make it vegan by swapping eggs for tofu, or keto by omitting the sweet potato and quinoa. Store the roasted vegetables and quinoa in an airtight container in the fridge for up to four days.

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