Sweet Potato & Egg Breakfast Bowl

American · 30 min · vegetarian, gluten-free

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Ingredients

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 4 large eggs
• 1 cup spinach
• to taste salt
• to taste black pepper
• 1/4 cup feta cheese (optional)

Method

1. Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper.
2. Roast the sweet potatoes on a baking sheet at 400°F (200°C) for about 20 minutes, until tender and slightly caramelized.
3. Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
4. In a separate pan, cook the eggs sunny side up or scrambled to your preference.
5. Assemble the bowls by dividing roasted sweet potatoes, sautéed spinach, and eggs evenly into 4 bowls.
6. Sprinkle with feta cheese if using, and season with additional salt and pepper to taste.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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