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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? 

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?

Hey, let us know how your breakfast bowl turned out, and leave a comment!

Did you do something more creative with this breakfast bowl recipe?

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