Sweet Potato Breakfast Bowls

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I can not understate the importance of eating vegetables for breakfast. It is such a great way to not only get powerful anti-oxidants first thing in the morning but I swear when you eat sweets and empty carbs for breakfast, you crave more sweets and empty carbs throughout the day.


Try it with these simple Sweet Potato Bowls and prove me wrong!



INGREDIENTS:


2 large sweet potatoes, quartered lengthwise and cut into ¼” thick slices

½ large red onion, medium large dice

½ pint of organic grape tomatoes, whole

Spray avocado oil

Handful of organic baby spinach

Organic pastured breakfast eggs made your way

1 ripe avocado, diced Shelled hemp seeds for garnish Sea salt and black pepper to taste

Optional Toppings: Flare Free Green Goddess Dressing to taste (recipe below), cooked chicken or turkey sausage or uncured sugar free bacon (pastured if you can find it!) or crumbled Violife Vegan feta cheese


INSTRUCTIONS:


Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat. Spread sweet potatoes evenly on the baking sheet and top with onions and cherry tomatoes. Spray with oil and season to taste with salt and pepper. Bake for 15 minutes then mix well and continue baking for another 15-20 minutes until potatoes are cooked through and tomatoes burst. Add a handful of spinach and mix until spinach wilts.


Cook your eggs how you like them then serve over veggies in a bowl with avocado, hemp seeds and any other optional garnishes you like the sound of.


FLARE FREE GREEN GODDESS DRESSING


2 scallions, roughly chopped

2 cloves of garlic, smashed

½ c organic plain unsweetened vegan yogurt

½ c mayo (soy-free Veganaise if you can't have eggs)

½ c organic baby spinach

Splash of Santa Cruz organic lemon juice

¼ t sea salt


Place all ingredients for dressing in a blender and puree on high until smooth. Taste and adjust seasoning by adding more salt, lemon juice, or garlic to your liking then drizzle on Sweet Potato Bowls to taste. Refrigerate for salads and dip for up to 10 days.



NOTE: Prep the veggies for these bowls on Sunday to have throughout the week and use leftovers for breakfast tacos or burritos! (Try these gluten + corn free tortillas!)


Comment below how these turn out for you and as always,


Happy Cooking!


xo,


Laura