Go Back
Print

Sweet Potato & Greens Breakfast Bowl

Start your day with a filling and nutritious breakfast bowl! Sweet potatoes, power greens, red pepper and onion add tons of fiber and vitamins, while fried eggs provide protein to keep you full until your next meal. 

Servings 4
Author Kelli @ Hungry Hobby

Ingredients

  • 4 tsp coconut or avocado oil
  • 4 small sweet potatoes, chopped into small cubes
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 5 oz power greens (any mixed greens, I used kale, chard, spinach mix)
  • 3 oz arugula
  • 1 chopped roasted red pepper
  • lemon juice to taste
  • salt and pepper to taste
  • 4 Tbsp feta
  • 4 Tbsp pumpkin seeds
  • 8 eggs
  • garnish: green onions

Instructions

  1. In a large nonstick skillet that has a lid, cook onions and garlic in 1 teaspoon oil until translucent and tender, 1-2 minutes on medium heat. 

  2. Toss sweet potatoes with 3 teaspoons coconut oil and add to the skillet.

  3. Cook sweet potatoes with the lid on for 6-8 minutes, stirring every 1-2 minutes to ensure they aren’t burning. If they begin to burn reduce the heat.

  4. Once sweet potatoes are tender remove the mixture from the skillet and set aside in large bowl. Now sauté your greens until just wilted. There should be enough oil left in the skillet but if not use a bit of cooking spray or ¼ teaspoon additional oil. Then add lemon juice, salt and pepper to taste.

  5. Add greens to the large bowl with the sweet potatoes and toss to combine. You can also add the red pepper at this point.

  6. Fry up the desired amount of eggs, enough for four servings or if you are meal prepping you can make enough for 1 and fry eggs as you go throughout the week. Alternatively, you can make hard boiled eggs to take this on the go.

  7. This recipe makes enough for four servings. Divide mixture evenly among four people, top with 1 tablespoon feta, 1 tablespoon pepitas, and eggs. Now, dig in!