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Cutting into an egg in our Simple But Good Breakfast Bowl
5 from 5 votes

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
Prep Time 3 minutes
Cook Time 17 minutes
Total Time 20 minutes
Servings: 2 (Servings)
Category: 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

  1. 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.

  2. 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.

  3. 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).
  4. 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.

Notes

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

Nutrition Per Serving (1 of 2 servings)