The Simple But Good Breakfast Bowl (20 minutes!)

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Spoonful of hummus beside Simple But Good Breakfast Bowls made with tons of veggies

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!

Cabbage, kale, mushrooms, sweet potato, eggs, and other ingredients for making Simple But Good Breakfast Bowls

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!

Cooking shiitake mushrooms and cabbage in a large skillet for our Simple But Good Breakfast Bowl recipe

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.

Wooden spoon in a skillet of cooked kale for making our Simple But Good Breakfast Bowl

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

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!

Slicing a fork into a bite of our Simple But Good Breakfast Bowl recipe

The Simple But Good Breakfast Bowl (20 minutes!)

Our go-to breakfast bowl, ready in 20 minutes! Quick-sautéed sweet potatoes, mushrooms, cabbage, and kale pair perfectly with hummus, sprouts, and a fried egg!
Author Minimalist Baker
Print
Cutting into an egg in our Simple But Good Breakfast Bowl
5 from 6 votes
Prep Time 3 minutes
Cook Time 17 minutes
Total Time 20 minutes
Servings 2 (Servings)
Course Breakfast
Cuisine Gluten-Free, Grain-Free, Vegetarian
Freezer Friendly No
Does it keep? 2-3 Days

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

*Nutrition information is a rough estimate.
*To keep vegan, sub the egg for a Vegan Scrambled Egg or Tofu Scramble.

Nutrition (1 of 2 servings)

Serving: 1 servings Calories: 291 Carbohydrates: 29 g Protein: 12.5 g Fat: 15.3 g Saturated Fat: 2.8 g Polyunsaturated Fat: 3.23 g Monounsaturated Fat: 7.97 g Trans Fat: 0.02 g Cholesterol: 185 mg Sodium: 568 mg Potassium: 719 mg Fiber: 7.2 g Sugar: 6.7 g Vitamin A: 12405 IU Vitamin C: 55.9 mg Calcium: 144.32 mg Iron: 4.37 mg

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Reader Interactions

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  1. 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!

  2. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  3. 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 ?

  4. 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!