BeslyEgg & Sweet Potato Breakfast Bowl
This high-protein breakfast bowl combines complex carbohydrates and healthy fats to keep you energized and full all morning.
Ingredients
- 2 hard-boiled eggs, sliced · 143 kcal
- 1/2 cup baked sweet potato, cubed · 114 kcal
- 1.5 cups baby spinach · 11 kcal
- 1/2 medium avocado, sliced · 117 kcal
- 1/2 cup cherry tomatoes, halved · 11 kcal
- 1 tablespoon pumpkin seeds · 84 kcal
- 1 teaspoon olive oil · 45 kcal
- A pinch of salt and black pepper
Method
Bake the sweet potato cubes at 200°C (400°F) for 15 minutes and boil the eggs to your desired doneness.
Place a bed of fresh baby spinach at the bottom of your serving bowl.
Arrange the baked sweet potato, sliced boiled eggs, halved cherry tomatoes, and sliced avocado in separate sections on top of the spinach.
Drizzle with olive oil, sprinkle with pumpkin seeds, and season with salt and black pepper before serving.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the egg & sweet potato breakfast bowl" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
524 kcal · 22 g protein · 37 g carbs · 35 g fat
On the plate: Eggs, Potatoes, Vegetables, Nuts & seeds, Olive oil
