When I want to start my weekends with a relaxing morning, this is my go to recipe. I know for many of us, our pre-baby lives in involved long brunches with friends on Sunday mornings. One of my favourite spots served the yummiest eggs over hash browns that was just to die for. However, I usually left that brunch feeling way too full and wishing I could have opted for a healthier alternative.
Now my weekends are filled with running after my two girls, so I need to be fuelled to keep up with them. This breakfast bowl will leave you feeling fabulous and powered up for your weekend. Plus, it’s great for kids. It is perfectly nutritionally balanced with protein from eggs and black beans, healthy fats from the avocado, and slow absorbing carbohydrates from the sweet potatoes. These plus the high fibre content will keep you feeling full for an active day as well.
I also love that it looks like a rainbow when it is put together! I love brightly coloured food. Our food must be pleasing to the eyes to be appetizing!
Top this one with your favourites like roasted cherry tomatoes, salsa or shredded cheese. Enjoy!
Ingredients (makes 2 servings):
1 tablespoon of grapeseed oil
1 sweet potato, chopped into one inch cubes
1 cup of cooked black beans
1 avocado, sliced
4 eggs, poached
Roasted cherry tomatoes as a topping
Preheat oven to 400F. Toss sweet potato in oil and place on a baking sheet. Roast sweet potato for 25 minutes, flipping them over halfway through.
To poach the eggs, bring a shallow pot of water to a simmer, not a boil. Add in a splash of white vinegar, as it helps the eggs stay together. Crack eggs gently into the water and cook for 2-3 minutes. Place on a paper town once cooked.
To assemble the bowls, place a layer of sweet potato on the bottom. Top with black beans, sliced avocado, and poached eggs.
Top with roasted cherry tomatoes or shredded cheese. Dig in and enjoy!