Happy Monday, friends!
How was your weekend? Unfortunately, winter officially came back this weekend–it was 22 Sunday morning, which I am definitely not happy about. I’m hoping it’s a quick regression and then back to the springlike weather we’d been having. It sure makes it easier to work on your thesis when you can sit outside in 70 degree sunshine while you do!
We love making big breakfasts on the weekend, but lately, have just been sticking with a simple hashbrowns + eggs routine, so this weekend, I wanted to switch it up a little and get some more veggies and variety back into our creations. So, enter these sweet potato breakfast bowls!
I love these the way the are in breakfast bowl form, but if you’re looking for something a little heartier, they’d also be great with scrambled eggs and a tortilla in burrito form for a healthier take on a breakfast burrito.
Sweet Potato Breakfast Bowl
1 sweet potato, peeled and diced
1 clove garlic, minced
1 large leaf kale, destemmed and chopped
smoked paprika, to taste
salt, to taste
pepper, to taste
Heat olive oil in frying pan over medium heat.
Add sweet potato, seasoning with smoked paprika, salt, and pepper. Saute, stirring frequently, for about 6-7 minutes.
Stir in garlic and kale. Continue to cook for another 5 minutes.
Make two holes in the sweet potato mixture and add eggs. Cook until desired (I used over medium eggs here).
Serve immediately, and enjoy!
Time: 20 minutes