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Savory Breakfast Bowl – eggs, veggies, and creamy avocado for breakfast, but in a bowl! Protein-packed and bursting with nutrients. It’s gluten-free, vegetarian and high protein.
This delicious breakfast bowl is loaded with fats and calories, but only the good, healthy ones.
Don’t you just hate it when you swallow a huge bowl of deliciousness and feel guilty afterward? Well, that’s not the case with this filling breakfast!
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Pin ItPlus, it gives you more than half of the needed daily fiber intake. And it is packed with many grams of protein!
Ingredients You’ll Need
SPINACH WITH TOMATOES
Olive oil (2 tsp)
White onion (1/4)
Garlic (1 clove) – use fresh for best results.
Baby spinach (2 cups)
Cherry tomatoes (6) – If you don’t have cherry tomatoes, it’s not a crime to use Roma or any other type of regular tomatoes.
SWEET POTATOES
Olive oil (2 tbsp) – Again, we use olive oil to cook the potatoes as well.
Sweet potato (1, medium) – You could go for regular potatoes too
Salt and black pepper (to taste)
Garlic powder (to taste) – You can use fresh as well
Dried oregano (to taste) – Thyme or rosemary will also be tasty here.
THE REST OF THE BOWL
Avocado (1/2, large)
Red bell pepper (1/2) – Fresh tomatoes can work as well
Eggs (2) – Hard-boiled, fried, or poached.
Parmesan (3 tbsp) – Freshly grated parmesan cheese offers the absolute best taste. I cannot stress this enough.
Parsley – Cilantro or dill works too.
How to Make a Savory Breakfast Bowl
Step 1. Heat up your pan to medium-high heat with olive oil and cook your chopped onions for about 3-4 minutes or until translucent.
Step 2. Next, press the garlic into the pan. If it is minced, just add it to the onions. Cook until it becomes fragrant, no more than 30-60 seconds.
Add spinach and cherry tomatoes to the pan. Cook until spinach is wilted. Transfer the cooked veggies to a bowl.
Step 3. Add more olive oil to the pan. Add thin sweet potato slices in a single layer. Sprinkle with garlic powder and dried oregano, and season with salt and black pepper.
Now, lower the heat to medium-low and allow the potatoes to cook for 4 to 6 minutes.
Step 4. When they become slightly browned and soft, flip them over. Again, sprinkle them with garlic powder, dried oregano, salt, and pepper.
Cook for another 4 to 6 minutes. Remove the cooked potatoes from the heat, and add them to the bowl with the other veggies.
Step 5. Add the rest of the ingredients. Top with the sliced avocados and peppers. Cut the hard-boiled eggs in half, lengthwise, and place on top, too.
Sprinkle with grated parmesan cheese. Garnish with chopped parsley or your favorite herb. Enjoy!
Step 6. Enjoy the bowl.
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Pin ItHow to Customize Your Breakfast Bowl
You can also add carrots, bok choy, and even celery can give you a tasty crunch.
Also, sliced green onions or extra herbs.
Plus, you can make it entirely plant-based. Just dice up some extra-firm tofu and use it instead of the eggs.
More Recipes:
Chickpea Scramble Breakfast Bowl
Watch How to Make
Savory Breakfast Bowl with Parmesan
7 Cals: 895 Protein: 26 Carbs: 56 Fat: 66
Ingredients
Spinach with Tomatoes
- 2 tsp olive oil
- 1/4 white onion chopped
- 1 clove garlic minced
- 2 cups baby spinach
- 6 cherry tomatoes halved
Sweet Potatoes
- 2 tbsp olive oil
- 1 medium sweet potato thinly sliced
- salt to taste
- black pepper to taste
- garlic powder to taste
- dried oregano to taste
The Rest of the Bowl
- 1/2 large avocado sliced
- 1/2 red pepper sliced
- 2 boiled eggs fried or scrambled as well
- 3 tbsp grated parmesan
- Fresh parsley chopped, or any other herb
Instructions
Spinach with Tomatoes
- In a frying pan, heat up the olive oil to medium high heat. Add in chopped onion and cook until translucent. It will take around 3-4 minutes.
- Press the garlic into the pan, cook for 30 seconds. Afterward, pop in the spinach and cherry tomatoes.
Cook for 2 minutes until the spinach is wilted and the cherry tomatoes are slightly cooked. - Transfer to a bowl.
Sweet Potatoes
- Add olive oil to the emptied frying pan. Place the sweet potato slices in one layer.
- Sprinkle with salt, black pepper, garlic powder and dried oregano.
- Slightly lower the heat and let the potatoes cook until slightly brown and soft. It will take around 4-6 minutes.
- Flip the potato slices and sprinkle the other side with salt, black pepper, garlic and dried oregano.
- Cook for 4-6 minutes until you can easily pierce the potatoes. Add more oil if necessary
- Transfer into a bowl.
The Rest of the Bowl
- Top the bowl up with avocado slices, red pepper slices, halved boiled eggs and grate the parmesan. Finally, sprinkle with chopped herbs.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
