Sweet Potato and Avocado Breakfast Bowl

Introduction:

Start your day with this vibrant and nutritious Sweet Potato and Avocado Breakfast Bowl. Packed with fiber, healthy fats, and plant-based protein, this bowl is the perfect way to fuel your body for a productive morning. The natural sweetness of roasted sweet potatoes pairs beautifully with creamy avocado and a sunny-side-up egg, creating a delicious and satisfying breakfast.

Why You’ll Love This Recipe:

• Packed with vitamins, minerals, and healthy fats.

• High in fiber and protein to keep you full and energized.

• Easy to customize with your favorite toppings.

• Naturally gluten-free and perfect for meal prep.

Ingredients:

• 1 medium sweet potato

• 1 tablespoon olive oil

• 1/2 teaspoon paprika

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• 1/2 avocado (sliced or mashed)

• 1 large egg (cooked sunny-side-up or to your preference)

• 1 tablespoon pumpkin seeds (optional)

• Fresh herbs (e.g., parsley or cilantro, for garnish)

Instructions:

1. Roast the Sweet Potato:

   • Preheat your oven to 400°F (200°C).

   • Peel and dice the sweet potato into small cubes.

   • Toss the cubes with olive oil, paprika, garlic powder, salt, and pepper.

   • Spread them out on a baking sheet and roast for 15-20 minutes, flipping halfway through, until tender and slightly crispy.

2. Cook the Egg:

   • While the sweet potato roasts, heat a small non-stick skillet over medium heat.

   • Add a small amount of olive oil or butter, and cook the egg sunny-side-up, or as desired.

3. Assemble the Bowl:

   • Place the roasted sweet potato cubes in a bowl as the base.

   • Add sliced or mashed avocado on one side of the bowl.

   • Top with the cooked egg.

4. Garnish and Serve:

   • Sprinkle with pumpkin seeds and fresh herbs for garnish.

   • Serve immediately and enjoy!

Health Benefits:

• Sweet Potatoes: Rich in fiber, vitamins A and C, and complex carbohydrates for lasting energy.

• Avocado: A great source of heart-healthy monounsaturated fats and potassium.

• Eggs: High in protein and essential nutrients like choline and vitamin D.

• Pumpkin Seeds: Provide magnesium, zinc, and a crunchy texture.

Variations:

• Add a dollop of Greek yogurt or a drizzle of tahini for extra creaminess.

• Top with sautéed spinach or kale for added greens.

• Swap the egg for a tofu scramble to make it vegan.

• Add hot sauce or chili flakes for a spicy kick.

FAQs:

Can I make this recipe vegan?
Yes! Replace the egg with a tofu scramble or chickpeas for plant-based protein.

How long can I store leftovers?
Roasted sweet potatoes can be stored in the fridge for up to 3 days. Reheat before assembling the bowl.

Can I add extra protein?
Absolutely! Add grilled chicken, smoked salmon, or a handful of chickpeas for a protein boost.