Breakfast Bowl with Sweet Potatoes, Avocado, & Toasted Sesame Spinach

 

Sometimes the simplest meals are the best meals.

Lately, I’ve been finding myself leaning towards simply prepared, whole food-focused, nourishing meals. Ever since I started my goal of three different vegetables at lunch time, I’ve been craving veggie-loaded dishes without too much extra “fluff”. I can’t get enough of crispy, roasted broccoli, I’m sautéing greens like a champ, and I’m going out of my comfort zone with not-my-usual-offenders like cabbage, sugar snap peas, and beets. And I must say, it’s been pretty darn tasty!

I’ve been making a lot of these simple, nourishing veggie bowls for my work lunches (and weekend lunches), but I decided to start changing things up a bit for breakfast here and there, which was actually a lot harder for me than you would think.

You see, there’s something you need to know about me— I’m a serious repeat offender when it comes to breakfast.

 

Breakfast Bowl with Sweet Potatoes, Avocado, & Toasted Sesame Spinach // pumpkin & peanut butter

 

Every morning, school day AND weekend, I eat a big ol’ bowl of overnight oats with cinnamon, slivered almonds, and banana (which I switch out with blueberries if I’m feeling really adventurous). I know, how boring! You’re a food blogger, Liz— you’re supposed to be eating ridiculously creative breakfasts every morning! Hahaha, then reality sets in.

What can I say, I’m a creature of habit. I take comfort in my routines, I like my typical diet, and honestly, it makes meal planning (and grocery shopping) that much easier. But I also realize it’s good to change things up— especially in your diet. Getting a variety of plants, proteins, and whole grains IS really good for you, and it does make your meals a whole lot more exciting too. So that’s where this breakfast bowl comes into play!

Instead of my typical bowl of oats, I decided to go with a more plant-focused breakfast. A big helping of roasted sweet potato “home fries”, a generous serving of toasted sesame greens, creamy sliced avocado, and a protein-packed egg. Being a vegetarian, I still enjoy eggs in my diet a few times a week, but if you’re not an egg person, you could easily substitute some scrambled or cubed tofu, a big dollop of hummus, or some crispy chickpeas!

 

Breakfast Bowl with Sweet Potatoes, Avocado, & Toasted Sesame Spinach // pumpkin & peanut butter

 

I must say, this out-of-the-norm breakfast was really a hit in my book. I still felt energized and full like I do with my old standard oatmeal, but I took my time eating it a little slower and enjoying a few minutes of “me time” while I ate. I also loved the variety of texture and tastes in this bowl— savory, creamy, crunchy, and sweet all in one bite! Not to mention, it’s completely gluten free!

So what about you— are you a breakfast repeat offender too? What is your go-to? Or do you like to change things up on a regular basis? I’d love to hear!

 

Breakfast Bowl with Sweet Potatoes, Avocado, & Toasted Sesame Spinach // pumpkin & peanut butter

Breakfast Bowl with Sweet Potatoes, Avocado, & Toasted Sesame Spinach

Serves 2
Cook time 25 minutes
Dietary Gluten Free, Vegetarian
Meal type Breakfast

Ingredients

  • 2 sweet potatoes, chopped into 1'' cubes
  • 1 tablespoon extra virgin olive oil
  • salt, pepper, and garlic powder
  • 2 tablespoons sesame seeds
  • 1 tablespoon extra virgin olive oil
  • 2 cups baby spinach
  • 1/2 avocado
  • 2 eggs

Directions

for the sweet potatoes
Step 1
Preheat the oven to 400 degrees F. Toss cubed sweet potatoes with 1 tbsp of olive oil and a large pinch of salt, pepper, and garlic powder. Spread over a baking sheet and bake for 25-30 minutes, tossing once or twice during cook time. Sweet potatoes are done when they are crispy on the outside, but tender on the inside.
for the toasted sesame spinach
Step 2
Spread sesame seeds over a baking sheet and bake for 5-7 minutes (in the same oven at the sweet potatoes), or until they are just golden brown. Watch them closely so they don't burn! While the sesame seeds are toasting, drizzle 1 tbsp of olive oil in a pan and add in spinach. Cook for 3-4 minutes, or until spinach has wilted. Remove from heat.
Step 3
Last, cook your eggs how ever you like! I fried mine, but they would also be great poached. Now it's time to layer your bowl. Add half the sweet potatoes to each bowl, top with a scoop of spinach and sprinkle with toasted sesame seeds, 1/4 an avocado, and a fried egg.

Breakfast Bowl with Sweet Potatoes, Toasted Sesame Spinach, & Avocado // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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