Sweet Potato Breakfast Bowl
Ingredients
Tomato Avocado Salad
-
1
whole
avocado, diced
-
1
cup
halved cherry tomatoes
-
¼
cup
minced red onion
-
¼
cup
chopped fresh cilantro
-
1
tablespoon
grapeseed oil or avocado oil
-
1
teaspoon
grated lime peel
-
1
tablespoon
lime juice
-
to taste
salt
Sweet Potato and Zucchini
-
2
tablespoons
grapeseed oil or avocado oil
-
1
whole
sweet potato, chopped into 1-inch cubes
-
1
whole
zucchini, chopped into 1-inch cubes
-
1
teaspoon
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
chili powder (mild)
-
½
teaspoon
garlic powder
-
¼
teaspoon
cayenne pepper (optional)
-
to taste
salt and pepper
Scrambled Eggs
-
1
teaspoon
grapeseed oil or avocado oil
-
2
whole
eggs, beaten
-
to taste
salt and pepper
Optional for Serving
-
to taste
fresh cilantro leaves
-
to taste
Mexican-style hot sauce
Instructions
- Prepare the Tomato Avocado Salad by mixing avocado, cherry tomatoes, red onion, cilantro, oil, lime peel, and lime juice in a bowl. Add salt to taste and set aside.
- Heat oil in a skillet over medium-high heat. Add sweet potato, cover, and cook until tender and browned, stirring occasionally.
- Uncover and stir in zucchini, cumin, coriander, chili powder, garlic powder, and cayenne pepper. Cook until zucchini is tender and spices are fragrant. Season with salt and pepper.
- In a separate nonstick skillet, heat oil and cook beaten eggs over low-medium heat, stirring gently until thickened. Season with salt and pepper.
- Assemble the bowls by dividing the Tomato Avocado Salad and the sweet potato and zucchini mixture between two bowls. Top with scrambled eggs and serve with optional cilantro and hot sauce.
Nutrition Facts (estimated)
Servings
2
Calories
480
Total fat
38.6g
Total carbohydrates
27.5g
Total protein
10.4g
Sodium
1340mg
Cholesterol
186mg
You might also like