B'more Breakfast Bowl Recipe
Roasted Sweet Potato, Sautéed Spinach, Roasted Corn, Roasted Tri-Colored Cherry Tomatoes & Onion with Lemon & Dill, Pickled Jalapeños & Sliced Avocado*
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 2
Sauté Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for about 3-5 minutes until wilted. Remove from heat.
- 3
Roast Corn and Tomatoes
On a separate baking sheet, spread the corn kernels and halved cherry tomatoes. Drizzle with olive oil, lemon juice, dill, salt, and pepper. Roast in the oven for 15-20 minutes until the corn is slightly charred and tomatoes are blistered.
- 4
Prepare Onion
Finely chop the onion and set aside.
- 5
Assemble the Bowl
In a large bowl, combine the roasted sweet potatoes, sautéed spinach, roasted corn, roasted tomatoes, and chopped onion. Top with sliced avocado and pickled jalapeños to taste. Serve warm.