Vegan Breakfast Bowl Recipe

Preparation Steps

1. 1

   Roast the Sweet Potato

   Preheat the oven to 400°F (200°C). Cut the sweet potato into cubes, drizzle with olive oil, and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

2. 2

   Sauté the Spinach

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add fresh spinach and sauté for 2-3 minutes until wilted. Season with salt and pepper.

3. 3

   Roast the Corn and Tomatoes

   On another baking sheet, toss the corn and halved cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until the corn is slightly charred and tomatoes are blistered.

4. 4

   Prepare the Onion

   While the vegetables are roasting, slice the onion thinly. You can sauté it lightly in the same skillet used for spinach, if desired.

5. 5

   Mix Dressing

   In a small bowl, mix together lemon juice, chopped dill, and a pinch of salt.

6. 6

   Assemble the Bowl

   In a serving bowl, layer the roasted sweet potato, sautéed spinach, roasted corn, roasted cherry tomatoes, sliced onion, and top with sliced avocado and pickled jalapeños. Drizzle with the lemon-dill dressing.