Breakfast Bowl Recipe
Scrambled Egg topped with Parmesan, 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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Breakfast Bowl Ingredients
Method
Preparation Directions
- 1
Roast Sweet Potatoes and Tomatoes
Preheat the oven to 400°F (200°C). Peel and cube the sweet potato. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Halve the cherry tomatoes and place them on the same sheet. Roast for 25-30 minutes until the sweet potatoes are tender and the tomatoes are slightly caramelized.
- 2
- 3
Scramble Eggs
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet and scramble over medium heat until fully cooked. Stir in the Parmesan cheese until melted.
- 4
Assemble the Bowl
In a bowl, layer the scrambled eggs, sautéed spinach and corn, roasted sweet potatoes, and tomatoes. Top with sliced avocado, pickled jalapeños, a drizzle of lemon juice, and a sprinkle of dill.