Master Your Breakfast Bowl- Delicious and Nutritious
AFFILIATES DISCLOSURE
As an Amazon Associate, I earn from qualifying purchases. These are paid by them and not you.
Thank you for supporting Baking For The Soul.
Sweet Potato Breakfast Bowl With Poached eggs
Start your day off right with a power-packed protein breakfast bowl that will keep you satisfied past lunch. My husband calls this my salad for a breakfast recipe, but I call it the leftover bowl. This recipe for a breakfast bowl comes together so quickly with leftovers from dinner during the week.
This bowl comes together so quickly. Mixed spring greens are always in our refrigerator, and hopefully yours too. A good salad goes a long way, right?
Protein packed breakfast bowl
You use leftover sweet potato for this dish. If you don't have any, you can microwave 1 small sweet potato on high for 2 minutes and 30 seconds until it’s cooked through.
What do I love best about poached eggs? It quite simply is an egg. There is no need for added fat to cook it up to perfection. Just sprinkle with a pinch of pink Himalayan salt and pepper after they’re cooked.
Dried unsweetened cranberries are an extremely versatile snack to keep on hand. You can have a few right out of the bag. They mix great in a trail mix and sprinkle them on salads or any warm dish.
Goat cheese is an awesome cheese to keep in your frig, especially for those who are sensitive to cow's milk cheese. Delicious on its own or drizzled with a little honey. I have found that goat cheese is a wonderful substitution for cream cheese as well.
I keep halved pecans in my pantry. This way, I can crumble them or use them halved. The choice is mine, and I don’t need to keep a whole bunch of different types of pecans on hand.
Do I need to say that Sriracha Hot Chili Sauce is the perfect blend of heat for a condiment on EVERYTHING?
Master Your Breakfast Bowl- Delicious and Nutritious
Ingredients
- 1 ½ cups mixed spring greens
- ¼ cup cooked cubed sweet potato
- 2 poached eggs
- 2 TBSP dried unsweetened cranberries
- 2 TBSP crumbled goat cheese
- 1 TBSP chopped pecans
- Drizzle Sriracha Hot Chili Sauce
- Bring a medium pot of water to a gentle simmer. The trick here is to not create too many bubbles. Crack each cold egg into separate ramekins. Gently slide one egg into the simmering water, then repeat with the other egg. Cover the pot and cook the eggs for 4 minutes. Using a slotted spoon, remove each egg onto a paper towel covered dish. This will drain the extra water.
Instructions
- Add mixed greens to a small bowl
- Add the cooked cubed sweet potato to one quarter
- Add dried unsweetened cranberries to another quarter
- Add each poached egg gently on top of the greens using a slotted spoon
- Sprinkle with crumbled goat cheese
- Sprinkle with chopped pecans
- Drizzle with Sriracha Hot Chili Sauce
Calories
335.62Fat (grams)
20.72Sat. Fat (grams)
7.73Carbs (grams)
17.34Fiber (grams)
3.89Net carbs
13.45Sugar (grams)
5.84Protein (grams)
20.64Sodium (milligrams)
605.49Cholesterol (grams)
383.04Hey, let us know how your breakfast bowl turned out, and leave a comment!
Did you do something more creative with this breakfast bowl recipe?
Leave a comment and tell us about it! We would love to hear from you…
