Happy Sunday! Even though I work a Sunday shift as part of my job, I still love this day. I’m lucky enough that I get to work from home on weekends, so it’s actually pretty relaxing. I don’t have to worry about doing my hair and commuting, and instead of stressing out about packing a lunch, I can actually make myself something fresh and healthy to eat mid-shift.
Yesterday, I threw together this quick and easy sweet potato breakfast bowl. I was actually surprised at how good it was! It’s a pretty simple three-ish ingredient creation, so it’s great if you’re trying to eat clean. And the best part? It only takes about 30 minutes with prep and cooking time included! Plus, it’s made for one and there’s minimal clean-up required. It’s actually the perfect breakfast to make prior to my work-from-home Sunday shift!
I always feel my best when I’m living on a healthy diet, and I’m pretty sure this easy-to-make dish definitely qualifies as healthy. The creamy avocado works wonderfully with the crispy roasted sweet potatoes. And — everything covered in dripping egg yolk? Fantastic.
You’ll need:
- One egg
- Half an avocado
- One sweet potato
- Olive oil
- Salt
- Pepper
- Green onions (optional)
- Sour cream (optional)
Preheat your oven to 425 degrees, and then peel and dice your sweet potato. Line a baking tray with aluminum foil and spread the potato pieces out in a nice, even layer. Mist everything with olive oil and sprinkle with salt and pepper. Put in the oven and set a timer for 20-25 minutes.
Remember to spread your potato pieces out as much as possible — you’ll want them to roast and get crispy, not steam themselves soggy.
Once you’re nearing the end of your 20-25 minutes, prep your egg and avocado. I personally like basting my eggs. It’s an almost fool-proof way of ensuring your whites are completely set while still getting a completely runny yolk. You lose the pretty yellow color of the yolk, but in my mind, that’s a small price to pay to ensure you’re getting a perfectly warm, dripping yolk.
Toss your finished sweet potatoes into the bottom of a bowl, and then top with your egg and diced avocado. Finish with some freshly ground black pepper and top with green onions or sour cream, if you’re feeling like it. And, that’s it!
Sweet potatoes and avocados are two of my absolute favorite foods. They’re so healthy — I almost always have both just sitting around my apartment.
