How to Cook Perfect Sweet Potato Breakfast Bowl

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Sweet Potato Breakfast Bowl This Sweet Potato Breakfast Bowl is a savory breakfast lover's dream come true! The base is made with mashed sweet potatoes, then topped with bacon, spinach and a fried egg. This Sweet Potato Breakfast Bowl is an easy meal for two and a nutritious way to start your day. You can have Sweet Potato Breakfast Bowl using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sweet Potato Breakfast Bowl

  1. Prepare 1/4 of Sweet Potato, diced.
  2. Prepare 3 of Mushrooms, chopped.
  3. You need 1 1/2 C. of Kale, chopped.
  4. Prepare 1 1/2 Tbs. of Onion, diced.
  5. Prepare 1/4 of Red Bell Pepper, diced.
  6. It's 4 of Eggs, beaten.
  7. You need 1/4 tsp. of Salt.
  8. You need 1/8 tsp. of Pepper.
  9. Prepare 1/4 of Garlic Powder.
  10. Prepare 1/2 C. of Shredded Mozzarella Cheese.

It's stuffed with roasted sweet potatoes, a mix of vegetables, savory breakfast sausage, and eggs. Breakfast bowls are the true MVP of breakfast. You can add all your favorite things into one big bowl, top it with eggs, and tada! Remove the sweet potatoes from the oven, and carefully scoop our their flesh into a large bowl.

Sweet Potato Breakfast Bowl instructions

  1. In a sauté pan, on medium heat, start cooking sweet potato..
  2. When potato is about halfway done and starting to soften; add in mushrooms, kale, onion, bell pepper, salt, pepper and garlic powder. Cook until potato is soft and kale has started to wilt..
  3. In another frying pan, on medium heat, scramble the eggs..
  4. In two bowls, divide up the eggs. Then top with half of the veggie mixture and half (¼ C. each) of the cheese..

Add in the milk, flax, nut butter, vanilla, cinnamon, and salt. Making Sweet Potato Breakfast Bowls: When you are ready to eat, simply remove a sweet potato from the fridge, peel off the skins, mash them with a fork really well, and microwave for a few minutes until piping hot, then top with your favorite toppings as indicted in the recipe. While the potato cooks slice the apples and deseed the pomegranate. Slice the potato long-ways and mash. Add the yogurt and swirl in the almond butter.