This Sweet Potato and Brussels Sprouts Breakfast Bowl is breakfast, lunch, AND dinner approved! Healthy enough for breakfast, yet hearty and filling enough for lunch or dinner. Better yet, it’s loaded with nutrition, color and flavor – three of my must-haves!
I’m such a sucker for over-easy eggs, especially when paired with roasted root veggies and a little smoked paprika, turmeric and curry powder! Since being pregnant with our little Adelaide {5 months old now}, my go-to breakfast has been savory rather than sweet. In the past I reached for my daily Greek yogurt with bran flakes, oats, flaxseed, cacao nibs and a little banana, but it just didn’t sit well on my stomach this pregnancy. Instead I ate a lot of eggs, toast, avocado, and other savory options.
And while the yogurt combo is back on my list of favorites again, I find I still tend to go the savory direction most mornings. My recent favorite has been a little sweet potato, zucchini, and bell pepper sautéd with some of these same seasonings, then topped with an over-easy egg and wrapped in a low-carb tortilla. I threw in Brussels sprouts on a whim one day and have been hooked ever since. I love the flavor they add and couldn’t help but think they were the perfect thing to make this roasted veggie breakfast bowl blog-worthy.
The lentils bring a great source of fiber and protein to the dish, while balancing the inherent sweetness from the potatoes with their earthiness. These flavors paired with the smoked paprika, turmeric and curry create a lovely base for the runny eggs. Although I didn’t add cheese this round, I can’t help but think an aged white cheddar would be a wonderful addition!
If you’re looking for a great, healthy dish for breakfast this weekend, let me highly suggest this Sweet Potato and Brussels Sprouts Breakfast Bowl!
Sweet Potato and Brussels Sprouts Breakfast Bowl
Ingredients
- 3 cups cubed sweet potatoes
- 18 brussels sprouts chopped
- 1 tbsp organic extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground garlic
- 1/2 tsp black pepper
- 1/2 tsp sea salt {or to taste}
- 1 can organic lentils rinsed and drained
- {1/2 tsp smoked paprika 1/2 tsp curry powder, 1/4 tsp turmeric powder and 1/4 tsp black pepper}
- 3 organic brown eggs
Instructions
- Preheat oven to 400 degrees.
- Spray large baking sheet with nonstick coconut oil cooking spray.
- Add cubed sweet potatoes and chopped Brussels sprouts to large bowl, drizzle with olive oil, then add seasonings and toss to coat.
- 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.
- 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.
- 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.
- Serve with Pita bread if desired or top with aged white cheddar cheese.
Nutrition
