Name: Simple Breakfast Bowl with Sweet Potato and Egg
Prep time: 3 min
Cook time: 17 min
Yield: 2 servings
Ingredients: 1½ tsp avocado oil; 1 whole large sweet potato, sliced into 0.25-inch rounds; 1 cup shiitake mushrooms, chopped; 1 dash coconut aminos; 1 cup red cabbage, shredded; 1 tsp curry powder; 1 pinch sea salt; 6 stalks curly kale, chopped and stems removed; 2 whole large eggs; 1 pinch black pepper; 4 tbsp hummus; ⅓ cup broccoli sprouts

1

Heat a large skillet over medium heat. Add avocado oil and swirl to coat. Arrange sweet potato rounds in a single layer and cover. Cook for 4 minutes until golden on the underside, then flip, cover again, and cook for 3 more minutes until tender.

Cook first side

1½ tsp avocado oil

1 whole large sweet potato, sliced into 0.25-inch rounds

2

In a separate skillet over medium heat, add avocado oil. Place mushrooms on one half and season with coconut aminos. Place shredded cabbage on the other half and season with curry powder and salt. Cover and cook for 5 minutes, stirring occasionally, until tender.

Saute vegetables

1½ tsp avocado oil

1 cup shiitake mushrooms, chopped

1 dash coconut aminos

1 cup red cabbage, shredded

1 tsp curry powder

1 pinch sea salt

3

Push the cooked vegetables to one side of the skillet. Add the chopped kale, season with a pinch of salt, cover, and saute for 1 to 2 minutes until wilted and bright green. Transfer all vegetables to serving bowls.

Wilt kale

6 stalks curly kale, chopped and stems removed

4

Crack the eggs into the warm skillet and season with salt and pepper. Cook uncovered for 1 minute, then cover and cook for 2 to 3 more minutes until the whites are set but the yolks remain runny.

Fry eggs

2 whole large eggs

1 pinch sea salt

1 pinch black pepper

5

Transfer the sweet potatoes to the bowls and top each with a fried egg. Garnish with hummus, broccoli sprouts, and freshly chopped parsley.

4 tbsp hummus

⅓ cup broccoli sprouts

Simple Breakfast Bowl with Sweet Potato and Egg

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Instructions

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