A nutrient-rich breakfast or lunch bowl featuring creamy avocado, perfectly soft-boiled eggs, and roasted sweet potatoes. This bowl combines good fats, protein, and fiber for sustained energy and wholesome satisfaction. Balanced, vibrant, and irresistibly delicious.
Ingredients
For the Bowl:
- 2 large eggs
- ½ avocado, cubed
- ½ cup roasted sweet potato slices
- ½ cup cooked brown rice or quinoa (optional base)
- 1 tsp olive oil
- Salt and black pepper to taste
- A pinch of red chili flakes
- ½ tsp sesame seeds (optional)
For Roasting the Sweet Potatoes:
- 1 small sweet potato, peeled and sliced
- 1 tsp olive oil
- ½ tsp smoked paprika
- Salt and pepper to taste
Method
Step 1: Roast the Sweet Potatoes
Preheat the oven to 200°C (400°F). Toss the sweet potato slices with olive oil, smoked paprika, salt, and pepper. Spread them evenly on a baking tray and roast for 20–25 minutes, flipping halfway until tender and golden brown.
Step 2: Boil the Eggs
Bring water to a gentle boil in a pot. Add the eggs carefully and boil for 6½–7 minutes for a soft, jammy yolk. Transfer immediately to an ice bath to stop the cooking process. Peel and slice in half once cooled.
Step 3: Prepare the Avocado
Cut the avocado into cubes and sprinkle lightly with salt, pepper, and a few drops of lemon juice to prevent browning.
Step 4: Assemble the Bowl
In a serving bowl, layer the base with brown rice or quinoa (if using). Arrange roasted sweet potato slices on one side, avocado cubes on the other, and the halved eggs in the center. Drizzle with olive oil and sprinkle with chili flakes and sesame seeds.
Step 5: Serve
Serve immediately as a warm and comforting meal. It pairs perfectly with a cup of green tea or black coffee.
Chef’s Tips
- For extra protein, add grilled chicken or tofu on the side.
- Substitute sweet potatoes with roasted carrots or pumpkin for variation.
- Sprinkle hemp or flax seeds for added omega-3s.
- To make it vegan, replace eggs with pan-seared tofu or chickpeas.