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.
We hope you LOVE this breakfast bowl! It’s:
& 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!)
- 1 ½ tsp avocado oil
- 1 large sweet potato, sliced into 1/4-inch rounds (skin on)
- 2 large eggs* (farm fresh / pasture-raised and organic whenever possible)
- 1 pinch each sea salt + black pepper
- 4 Tbsp hummus, divided
- 1/3 cup sprouts (we love broccoli sprouts)
- Freshly chopped parsley (optional)
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.
Nutrition Per Serving (1 of 2 servings)
- Calories: 291
- Fat: 15.3g
- Saturated fat: 2.8g
- Trans fat: 0.02g
- Polyunsaturated fat: 3.23g
- Monounsaturated fat: 7.97g
- Cholesterol: 185mg
- Sodium: 568mg
- Potassium: 719mg
- Carbohydrates: 29g
- Fiber: 7.2g
- Sugar: 6.7g
- Protein: 12.5g
- Vitamin A: 12405IU
- Vitamin C: 55.9mg
- Calcium: 144.32mg
- Iron: 4.37mg