Stuck in a boring breakfast rut? Take 15 minutes and make this easy Sweet Potato Power Bowl! This winning combination of tender sweet potato, creamy avocado, sweet tomatoes, and perfectly poached egg will keep you full and satisfied until lunch.
1 cup diced sweet potato
1 egg, cracked into a bowl
½ cup halved cherry or grape tomatoes
¼ avocado, diced
Garnishes: Pickled onion, chopped cilantro, Greek yogurt, lime wedges
Heat a medium skillet over medium-high heat. Spray generously with oil and add the sweet potatoes. Sautée 3-4 minutes, tossing every 30 seconds or so, until the potatoes are lightly browned. Turn the heat down to medium low, add a teaspoon of water, and immediately cover the pan. Let the potatoes cook for 5 minutes. Season with salt and pepper. Turn off the heat, re-cover, and let rest.
Heat a small non-stick pan over medium heat. Spray generously with oil, then gently add the egg to the pan. Let cook for 2-3 minutes, until the white is set and the yolk is cooked to your liking. Season with salt and pepper.
Transfer the sweet potatoes to a bowl, along with the tomatoes and avocado. Slide the egg on top, then garnish with pickled onion, cilantro, and yogurt. Serve with lime wedges.
*Recipe shared from The Wanderlust Kitchen.
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