Sweet Potato and Brussels Sprouts Breakfast Bowl
Prep time
Cook time
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This Sweet Potato and Brussels Sprouts Breakfast Bowl is healthy enough for breakfast, yet hearty enough for lunch or dinner and full of flavor!
Recipe type: Breakfast
Serves: 3
  • 3 cups cubed sweet potatoes
  • 18 brussels sprouts, chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp curry powder
  • ½ tsp turmeric powder
  • ½ tsp ground garlic
  • ½ tsp black pepper
  • ½ tsp sea salt {or to taste}
  • 1 can organic lentils, rinsed and drained
  • {1/2 tsp smoked paprika, ½ tsp curry powder, ¼ tsp turmeric powder and ¼ tsp black pepper}
  • 3 organic brown eggs
  1. Preheat oven to 400 degrees.
  2. Spray large baking sheet with nonstick coconut oil cooking spray.
  3. Add cubed sweet potatoes and chopped Brussels sprouts to large bowl, drizzle with olive oil, then add seasonings and toss to coat.
  4. Spread vegetables out on large baking sheet into single layer, bake 10 minutes, remove and stir, then bake additional 5 minutes. You don’t want them to be complete cooked as you’ll add them to a cast iron skillet with eggs and return to the oven.
  5. Add roasted sweet potatoes and Brussels sprouts to cast iron skillet {or oven-safe baking dish}. In separate bowl, combine lentils with seasonings, then stir into roasted veggies in cast iron skillet.
  6. Increase oven temperature to 425 degrees. Add three eggs to skillet, spacing out evenly, and bake 10-15 minutes or until egg whites are cooked and yokes are soft.
  7. Serve with Pita bread if desired or top with aged white cheddar cheese.
Nutrition Information
Serving size: 1 Calories: 398 Fat: 10 Saturated fat: 2 Unsaturated fat: 6 Trans fat: 0 Carbohydrates: 60 Sugar: 10 Sodium: 325 Fiber: 12 Protein: 20 Cholesterol: 185
Recipe by Lemons and Basil at http://lemonsandbasil.com/sweet-potato-and-brussels-sprouts-breakfast-bowl/