Need a little breakfast inspo? Check out the bowl we’ve been loving lately.
It’s loaded with veggies, protein, fiber, healthy fats, and so much flavor! Plus, it’s incredibly versatile and requires just 20 minutes to prepare. Let’s eat!
This bowl starts with our quick-sautéed 8-minute sweet potatoes!
Then mushrooms are cooked with a dash of coconut aminos and the cabbage is seasoned with curry powder and salt. Swoon!
In the same pan, add kale and sauté until wilted and bright green.
It all gets assembled in a bowl with a perfectly cooked egg (or vegan scrambled eggs or tofu scramble) and fresh sprouts and hummus for garnish.
We hope you LOVE this breakfast bowl! It’s:
Colorful
Flavorful
Quick
Versatile
Nutrient-packed
& Incredibly delicious
This would make the perfect bowl for lazy weekend brunch or if you have a little more time during the week for a special breakfast. It’s incredibly versatile as the vegetables can be subbed for anything that’s in season.
More Breakfast Inspo
- Savory Breakfast Salad
- Blueberry Muffin Breakfast Cookies
- 1-Bowl Banana Oat Pancakes
- Scrambled Tofu Breakfast Burrito
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The Simple But Good Breakfast Bowl (20 minutes!)
Ingredients
SWEET POTATOES
- 1 ½ tsp avocado oil
- 1 large sweet potato, sliced into 1/4-inch rounds (skin on)
VEGGIES
- 1 ½ tsp avocado oil
- 1 cup shiitake mushrooms (dry stalks removed, roughly chopped)
- 1 dash coconut aminos
- 1 cup shredded red cabbage
- 1 tsp curry powder (or store-bought)
- 1 healthy pinch sea salt, plus more to taste
- 6 stalks curly kale, chopped (large, stalky stems removed)
EGGS
- 2 large eggs* (farm fresh / pasture-raised and organic whenever possible)
- 1 pinch each sea salt + black pepper
FOR SERVING
- 4 Tbsp hummus, divided
- 1/3 cup sprouts (we love broccoli sprouts)
- Freshly chopped parsley (optional)
Instructions
- Heat a large skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Add sweet potatoes in an even layer (to ensure they cook evenly) and cover. Cook for 4 minutes or until underside is golden brown. Then flip and cover again. Cook for another 3 minutes or until sweet potatoes are tender.
- In the meantime, heat a separate skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Then add mushrooms to one half of the pan and season with a dash of coconut aminos. Then add cabbage to the other half of the pan and season with curry powder and salt. Toss to coat and cover to cook until tender — about 5 minutes — stirring occasionally.
- Once golden brown and tender, push to one side of the pan and add kale. Season with a pinch more salt and cover. Sauté for 1-2 minutes, stirring occasionally until wilted and bright green. Transfer to serving bowls but keep the heat on. Quickly crack eggs into the still-warm pan and season with a pinch each salt and pepper. Cook for about 1 minute over medium heat, then cover and cook another 2-3 minutes to cook the white but keep the yolk runny (our favorite method).
- Transfer cooked sweet potatoes to the serving bowls and top with runny egg. Garnish with hummus, sprouts, and fresh parsley (optional). Best when fresh. Leftovers keep covered in the refrigerator up to 2-3 days (kale and eggs best when cooked to order). Not freezer friendly.
Video
Notes
*To keep vegan, sub the egg for a Vegan Scrambled Egg or Tofu Scramble.
Frances Palm says
Easy, delicious and nutritious even though I forgot about the toppings. I will be making this meal a lot. Thanks.
Leah says
Loved this recipe! We used portobellos, added some garlic, onions and bell peppers, and skipped the red cabbage. The hummus as dressing was perfect. Would definitely make again — easy and healthy.
Amazing!! Thanks for sharing, Leah! xo
Katie says
Super yummy! I replaced the sweet potatoes with cut up baby potatoes and used green cabbage. The hummus totally took this to the next level (I used roasted garlic hummus). I was unsure about whether or not I would like it (cabbage for breakfast seemed wild to me) but it was delicious and super filling!! I would definitely recommend this for a veggie-packed start to your day!
Awesome! We love to hear this, Katie. Thanks for the lovely review and for sharing your modifications! xo
Melanie says
Yum! Made this with Shimeji mushrooms and green cabbage and it was delightful. I also like to add a little fresh lemon and evoo to my sprouts. Thanks for your endless amazing recipes!
Aw, thanks so much for your kind words and lovely review, Melanie! We’re so glad you enjoyed it!
Kate J says
I’ve been making this for lunch this week. SO good and I love all the colors. Rather than cooking the egg each day I just made a batch of 7minute eggs on Sunday, peeled them then and now all I have to do is split one open and toss it on. I had some leftover tuna today so I added that, may throw in some tofu tomorrow. This one is a keeper, thanks Dana!
We’re so glad you enjoy it, Kate! Thanks so much for sharing!
Bonnie says
Hi Dana, I recently discovered your IG and I’m so happy I did. I made this today and my oh my, it was perfect. So very delicious and filling. I did not have mushrooms so I used the bell pepper I already had. Will be making many of your creations.
I made pictures but they’re not good enough for public viewing, so I didn’t tag. Next time.
Thx!
Thanks so much for the lovely review, Bonnie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Abi P says
Hi Dana, I bought all the ingredients for this recipe because I knew I’d love this combo, and then showed my husband. He really wasn’t keen on the idea, but said he’d give it a try.
I made almost exactly to your recipe, the only amendments being that I put the sweet potato slices into the oven for about 10 minutes after cooking then in the pan (just to keep them warm), used rainbow chard instead of kale, and included some sliced avocado.
Husband still looked dubiously on it when we sat down to eat. I then didn’t hear anything from him for the next 5 minutes as he gobbled it all up. His feedback: “Sounded like a weird combo, and I’m not usually a fan of sweet potato, but this all worked really well together.” He polished off his plate. It felt just right for a weekend brunch, and was quick to make without leaving many dishes to wash up. We both loved it and will be having it again for lunch tomorrow!
Thank you for yet another delicious and healthy recipe ?
Yay! We’re so glad you both enjoyed it! Thanks for sharing!
Leta says
We made this for a weekend breakfast and loved it! We used red bell pepper instead of cabbage and some avocado instead of hummus. Really nourishing, flexible recipe that would work well for any meal. Also, loved this method for cooking sweet potatoes!
xoxo! Thanks, Leta!
Gibby Orozco says
So fast, easy, and yummy!
We’re so glad you enjoyed it! Thanks for sharing!
Lori C says
Super easy, loved the little bit of curry and coconut aminos. Delicious breakfast!
Samantha says
Honestly, this could work as a great breakfast for dinner situation! Yay!
agreed! xo