Sweet Potato and Spinach Breakfast Bowl

March 3, 2015

Labeled:

Sweet Potato and Spinach Breakfast Bowl with a Fried Egg M Loves M @marmar
I made this hearty SWEET POTATO AND SPINACH BREAKFAST BOWL for Matthew and it was such a great meal. While I love oatmeal and cereal in the morning, having veggies, a healthy starch, and some protein will definitely fill you up until lunchtime. Also, why is everything so much better with an egg? This dish sans egg would be great for a dinner side dish too!
Sweet Potato and Spinach Breakfast Bowl with a Fried Egg M Loves M @marmar
Sweet Potato and Spinach Breakfast Bowl with a Fried Egg M Loves M @marmar
Sweet Potato and Spinach Breakfast Bowl

serves 2


INGREDIENTS
1 sweet potato, peeled {if you like} and cut into 1/4-inch slices
3 Tbsp extra virgin olive oil
1 1/4 tsp kosher salt
1/4 cup finely diced yellow or white onions
5-6 cups tightly packed spinach leaves
1 Tbsp unsalted butter
2 eggs
1/4 cup goat cheese ,crumbled
1/4 cup fresh chives, minced

DIRECTIONS
Preheat the oven to 425 degrees Fahrenheit. Toss the sweet potato slices with 2 Tbsp of the olive oil and 1 teaspoon of the salt. Roast on a parchment-lined pan for 30 minutes, flipping once in between, until browned but not dry.

Sauté the onion with the remaining 1 Tablespoon olive oil in a large sauté pan over medium-high heat until soft and translucent. Add the potatoes, spinach and the remaining 1/4 tsp salt and sauté for about 30 seconds-1 minute, until wilted. Toss with tongs if necessary. Set aside.

Heat 1 Tbsp of the butter in a nonstick pan over high heat. Crack the eggs into a small bowl and slide into the pan. Cook  until the whites are set but the yolks are running, about 2 minutes.

Divide the potato mixture into the two bowls. Slide the eggs onto the potatoes. Sprinkle with goat cheese and chives. Enjoy immediately.
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I roasted the sweet potato the night before while I made dinner and then used it the next day but you can definitely make it in the morning too!
xox

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