Spinach, Avocado & Egg Bowl with Roasted Sweet Potato
A hearty and nutritious breakfast bowl featuring roasted sweet potatoes, fresh spinach, eggs, and creamy avocado, perfect for slow weekend mornings.
Ingredients
For the bowl
- 2 cups Fresh spinach or mixed greens Baby spinach preferred, choose organic if possible.
- 1 Avocado, sliced Pick one just soft to the touch.
- 2-3 Eggs Free-range preferred for golden yolks.
- 1 Medium sweet potato, sliced into rounds Firm and unblemished potatoes are ideal.
- 1 tbsp Olive oil High-quality extra-virgin olive oil recommended.
- Salt & freshly ground black pepper To taste.
- Crushed red chili flakes Optional, for a gentle kick.
Instructions
Roasting the Sweet Potatoes
- Preheat your oven to 200°C (400°F).
- Toss sweet potato rounds with olive oil, salt, and pepper.
- Spread them out on a baking tray.
- Roast for 20–25 minutes, flipping halfway.
Boiling the Eggs
- Bring a pot of water to a gentle boil.
- Lower the eggs in carefully.
- Set a timer for 7 minutes for jammy yolks.
- Immediately transfer to an ice bath for 5 minutes.
Assembling the Bowl
- Start with a generous handful of greens.
- Layer in roasted sweet potato rounds.
- Arrange the avocado slices.
- Peel, halve, and nestle the eggs on top.
- Finish with chili flakes, salt, and pepper.
Notes
Best served fresh and slightly warm. Leftovers can be stored in the fridge for up to 2 days; store components separately for maximum freshness.