Veggie Breakfast Bowl* (gf) Recipe

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, 1 teaspoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated. Spread in a single layer and roast 20–25 minutes, turning once halfway through, until tender and edges caramelized. Remove from oven and keep warm.

Black Beans

In a small saucepan over medium heat, warm 1 cup drained black beans with 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, and a pinch of salt. Add 2–3 tablespoons water if they look dry. Simmer gently 5–7 minutes until heated through. Taste and adjust seasoning.

Tempeh (Vegan Option)

If using Smiling Hara tempeh instead of eggs: slice or crumble 4 oz tempeh. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat, add tempeh and sauté 4–5 minutes until golden. Optional: add 1/2 teaspoon soy sauce or tamari and 1/4 teaspoon smoked paprika. Remove from pan and keep warm.

Eggs

For the two cage-free eggs: heat a nonstick skillet over medium-low with 1 tsp oil or butter. Crack eggs into skillet and cook to desired doneness: sunny-side up 3–4 minutes (cover briefly for whites to set) or over-easy 3–4 minutes flipping once. Season with a pinch of salt and pepper. Alternatively, poach eggs in simmering water with 1 tsp vinegar for 3–4 minutes for runny yolks.

Rice

Warm 2 cups of cooked seasoned rice in a microwave or in a skillet with a splash of water over low heat until steaming (about 2–3 minutes). Fluff with a fork and divide between two bowls (1 cup rice per bowl).

Spinach

Place 1 cup fresh baby spinach per bowl on top of or beside the rice. If you prefer wilted spinach: heat 1/2 teaspoon oil in a skillet over medium, add spinach and sauté 30–60 seconds until just wilted; season with a pinch of salt, then divide between bowls.

To assemble two bowls: divide warmed black beans evenly (about 1/2 cup per bowl) and spoon over rice. Add roasted glazed sweet potatoes (about 1/2 cup per bowl). Sprinkle shredded cheddar over the warm ingredients so it melts slightly (omit for vegan). Top each bowl with sliced avocado (1/2 avocado per bowl), 1/4 cup fresh salsa, and chopped cilantro (1 tbsp per bowl). Place one cooked egg on each bowl (or 2 oz cooked tempeh per bowl for vegan). Serve with lime wedges to squeeze over and additional hot sauce if desired.

Taste and finish with additional salt, pepper, or a squeeze of lime. If serving vegan, ensure cheddar and eggs were omitted and tempeh added. Serve immediately while eggs are warm and sweet potatoes are caramelized.