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Savory sweet potato breakfast bowl with colorful toppings and healthy ingredients.

Sweet Potato Breakfast Bowl

A delightful and nourishing breakfast bowl featuring creamy sweet potatoes, zesty pickled onions, and protein-rich hardboiled eggs, perfect for a quick and satisfying start to the day.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole sweet potato, chopped The star of the show, bringing natural sweetness and hearty texture.
  • 2 pieces eggs, hardboiled Provides a protein boost.
  • 2 cups spinach Adds pleasant greenery and hint of earthiness.
  • 1 tbsp Ajika Georgian Seasoning Blend This aromatic blend infuses unique flavor.
  • 1/4 tsp sea salt Enhances all flavors.
  • 1/4 tsp black pepper Adds subtle heat and depth.
  • 1/4 whole avocado, sliced Enhances the lusciousness of the bowl.
For the Pickled Onions
  • 1 whole red onion Gives a delightful contrast to the sweet elements.
  • 1 tbsp salt Preserves texture while enhancing flavor.
  • 1 tbsp sugar Balances the tanginess.
  • 6 oz water Essential for creating the pickling solution.
  • 1/4 cup white vinegar Provides the tang that makes pickled onions irresistible.

Method
 

Preparation
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Chop the sweet potato into small chunks and spread them out on a baking sheet.
  3. Coat the sweet potatoes lightly with avocado oil spray and sprinkle Ajika Georgian Seasoning blend over the top.
  4. Bake the sweet potato for about 40 minutes, flipping halfway through.
  5. While the sweet potatoes bake, fill a small pot with water and bring it to a boil.
  6. Gently place the two eggs in the boiling water and set a timer for 12 minutes.
  7. Prepare an ice bath. Transfer the eggs directly from the boiling water into the ice bath after 12 minutes.
Cooking
  1. Sauté the 2 cups of spinach with a pinch of sea salt and black pepper in a pan over medium to low heat until wilted.
  2. For the pickled onions, slice the red onion lengthwise into 'C' shapes.
  3. In a jar, combine the sliced onion with 1 tablespoon of salt and 1 tablespoon of sugar.
  4. Heat 6 oz of water until boiling, then pour it into the jar with onions and fill with white vinegar.
  5. Allow the pickled onion mixture to cool before refrigerating.
Assembly
  1. In a bowl, layer the roasted sweet potatoes, sliced hardboiled eggs, sautéed spinach, pickled onions, and avocado slices.
  2. Finish with fresh cilantro and a sprinkle of red pepper flakes, if desired.

Notes

For an extra kick, use red pepper flakes or fresh cilantro. Sweet potatoes should be firm with no blemishes. You can substitute the spinach for kale or Swiss chard.