Savory Sweet Potato Avocado Breakfast Bowl
Sweet potato breakfast bowl is a savory way to start the day!
Servings: 4 Servings
Calories: 300kcal
Ingredients
- 2 small to medium sized sweet potatoes, diced (about 4 cups)
- 1 Tbsp avocado or coconut oil
- 1 pinch each salt and pepper
- 4 cups kale
- 1 Tblsp Tahini
- 1 tsp garlic
- 1 tsp lemon juice
- 1/2 tsp cumin
- 3 tsp water
- sliced radishes
- 1 medium ripe avocado, sliced
- 2 Tblsp hemp seeds
- 2 Tblsp sunflower seeds
- Fresh chopped cilantro
Instructions
- Heat a larger skillet over medium heat. Once hot, add oil, sweet potatoes, salt, and pepper and stir to coat. Arrange in a single layer to ensure even cooking and place a lid on top to steam.
- Cook for 3-4 minutes. Then uncover and flip the potatoes to ensure even cooking. If browning too quickly, turn heat down to medium-low. Continue cooking until golden brown on both sides and tender - about 10-15 minutes total. During last 5 minutes of cooking add kale to skillet to wilt slightly.
- Combine Tahini, garlic and cumin and stir until smooth. Add a teaspoon of water at a time to thin dressing if needed.
- To serve, divide kale and potato mixture between serving plates and top radishes, avocado, hemp seeds and cilantro. Serve with dressing on the side.
- Enjoy immediately. Leftovers will keep (stored separate from dressing) for 2-3 days, though best when fresh.
Nutrition
Calories: 300kcal