Sweet Potato Breakfast Bowl (Print-Friendly Version)
Hearty bowl with sweet potato, eggs, spinach, avocado, and pickled onions. Ideal for energizing mornings.
# What You’ll Need to Make This:
→ Main Components
01 -
1 sweet potato, chopped into bite-sized pieces
02 -
2 large eggs
03 -
2 cups fresh spinach leaves
04 -
1 tablespoon Ajika Georgian seasoning blend
05 -
Avocado oil spray, for roasting
06 -
1/4 teaspoon sea salt
07 -
1/4 teaspoon ground black pepper
08 -
1/4 avocado, sliced
→ Pickled Onions
09 -
1 medium red onion
10 -
1 tablespoon salt
11 -
1 tablespoon sugar
12 -
180 ml water
13 -
60 ml white vinegar
→ Toppings (optional)
14 -
Red pepper flakes, to taste
15 -
Fresh cilantro, chopped
# How to Prepare:
01 -
Preheat oven to 200°C. Arrange chopped sweet potato on a baking tray, coat lightly with avocado oil spray, and season with Ajika Georgian blend. Roast for 40 minutes, turning halfway through.
02 -
Bring a small pot of water to a boil. Gently add eggs and cook for 12 minutes. Transfer immediately to an ice bath to stop cooking. Once cool, peel and halve.
03 -
In a pan over medium-low heat, sauté fresh spinach with sea salt and black pepper until just wilted. Remove from heat.
04 -
Slice red onion lengthwise into 'C' shapes. Place in a jar with sugar and salt. Heat water until boiling, pour over onions, then add white vinegar. Ensure onions are fully submerged. Allow to cool, then refrigerate.
05 -
In a serving bowl, layer roasted sweet potato, halved hardboiled eggs, wilted spinach, pickled onions, and sliced avocado. Garnish with fresh cilantro and a sprinkle of red pepper flakes if desired.
# Extra Tips:
01 -
Pickled onions benefit from being prepared a day ahead to develop maximum flavor.
02 -
The pickled onion quantity yields enough for several servings beyond a single bowl.