A warm and savoury breakfast bowl packed full with health benefits and taste!
I am a huge sucker for bowls and love any meal in bowl format. Even though this is a breakfast bowl, you can eat it for any meal! The great thing about bowls, is that the ingredients can be prepped ahead of time. So you can simplify your meals!
Just roast a bunch of sweet potatoes, sauté your kale and make a quick honey dijon dressing. Everything can be stored in the fridge and prepped when you are ready to eat. Fry up and egg or two, and slice up an avocado… you’re good to go!
Check out the full recipe for my Sweet Potato and Kale Breakfast Bowl below!
Sweet Potato and Kale Breakfast Bowl
1 large sweet potato, cut into cubes
1 bunch of kale, stems removed and sliced thinly
1/2-1 cup broccoli
Optional toppings: bell peppers, pumpkin seeds, sunflower seeds, sesame seeds
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tsp honey
2 tbsp olive oil
salt and pepper, to taste
- Roast the sweet potatoes and broccoli: Preheat oven to 400 F. Place cubed sweet potatoes in a single layer on a baking sheet, drizzle with olive oil and sprinkle with salt & pepper. Bake for 25-30 minutes, flipping halfway. At the halfway mark, put broccoli in single layer on same sheet or a different one, drizzle with olive oil and sprinkle with salt & pepper. Cook for the remaining time.
- In a large bowl, mix together the salad dressing ingredients. You can either massage the kale in this mixture. Or, I like to sautéed my kale in a saucepan with olive oil for about 2-3 minutes, until wilted and soft.
- Cook eggs however you like them – my favourite way is either soft boiled or poached.
- Divide the kale, sweet potatoes and broccoli between two bowls. Add egg on top. Slice avocado and add on top as well. Top with your choice of seeds and a little more dressing, if desired.