This delicious bowl isn't just for breakfast, it makes a great lunch or even dinner. The crispy sweetness of roasted sweet potatoes topped with a fried egg, smoky tempeh bacon, healthy greens and sprinkled with avocado makes this dish a little sweet and savory, our favorite! Maybe you have some leftover roasted sweet potatoes from last nights' dinner you can use, which would make this dish super quick to make!
2 cups cubed roasted sweet potatoes
1 or 2 eggs cooked as you like (scrambled, over-easy etc.)
2 pieces cooked smoky tempeh (optional)
1 handful of your favorite super greens
1/2 avocado diced
Salt & pepper
Sprinkle of turmeric
To roast sweet potatoes, heat oven to 425 degrees. Wash sweet potatoes, and cut into cubes. I usually make them about one inch cubes. Place the cubed sweet potatoes in a bowl, coat with olive oil and season with salt and pepper.
Place on a cooking sheet lined with parchment paper and roast for approximately 45 minutes. Stir the potato cubes a few times for even roasting. OR, use last nights leftover sweet potatoes and warm them up in a saute pan! I do not peel the potatoes, I leave the skin on for extra nutrients. Just make sure you wash them.
Cook the eggs your favorite way. We like over easy because the yolk covers the sweet potatoes. Yum!
If you add tempeh, brown the smoky tempeh in a saute pan with a little olive oil.
Chop smokey tempeh into pieces.
Dice the avocado.
Place the sweet potatoes in your bowl (or on the plate). Cover with your eggs, smoky tempeh, a handful of your favorite greens, diced avocado, season with salt and pepper to taste, and sprinkle on a little turmeric. All done!
We are Coach Al and Trish. Our goal is to share good nutrition and help support healthy lifestyles while keeping it real and simple because we all have busy lives. Nothing fancy, just real food for real life and cycling encouragement for a balanced, healthy lifestyle. Please leave a comment or question! Happy eating and cycling!