Description
This Power Veggie Breakfast Bowl is a wholesome, colorful start to your day featuring roasted sweet potato, creamy avocado, sautéed veggies, and a sunny-side-up egg. Packed with nutrients and flavor, it’s the perfect energizing breakfast or brunch bowl.
Ingredients
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1 small sweet potato, baked or roasted
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1/2 avocado, sliced
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1 large egg
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1/2 cup zucchini, sliced and grilled or roasted
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1/2 cup cherry tomatoes, halved
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1/2 cup fresh spinach or greens
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1/2 cup sautéed mushrooms
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Olive oil
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Salt, black pepper, and chili flakes to taste
Instructions
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Bake the Sweet Potato:
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Preheat oven to 400°F (200°C).
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Pierce the sweet potato with a fork, wrap in foil, and bake for 40–45 minutes or until tender.
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Cook the Egg:
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Heat olive oil in a skillet over medium-low heat.
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Crack the egg into the pan and cook sunny-side-up until whites are set, yolk runny.
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Season with salt, pepper, and chili flakes.
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Grill the Zucchini:
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Grill or sauté zucchini slices in olive oil for 3–4 minutes per side until golden.
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Assemble the Bowl:
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Place fresh spinach or greens as the base in a bowl.
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Top with halved roasted sweet potato, avocado slices, grilled zucchini, cherry tomatoes, mushrooms, and cooked egg.
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Finish and Serve:
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Drizzle with olive oil, sprinkle additional chili flakes, and serve immediately.
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Notes
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Add cooked quinoa or brown rice for extra fiber.
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Swap the egg for tofu scramble for a vegan version.
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Top with hemp seeds or pumpkin seeds for a crunch and protein boost.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Roasting, Sautéing
- Cuisine: Fusion, Health-Conscious