Make up all the elements for these Sweet Potato Breakfast Bowls ahead of time, and then just assemble right before serving for a super quick and healthy breakfast!
Ready in 40 minutes
This post is more about a concept than a specific recipe (although, there is a recipe at the end of this post). Let’s talk about breakfast bowls! In our house, a breakfast bowl is made up of a base of grain (usually farro or quinoa), and then topped with all kinds of of healthy fixins. And then finished off with perfectly gooey poached eggs. Even though we call them “breakfast” bowls, we eat them pretty much at any meal. In fact, they are one of my favorite fast and healthy dinners!
You might be thinking, “Um, that’s a whole lot of elements, how is that possibly fast?” Well, it isn’t—if you don’t make things ahead of time. The joy of the breakfast bowl is that almost all of it can be made ahead of time and just assembled before serving.
In our fridge, you’ll almost always find a glass food storage containers (I love these) with roasted sweet potatoes, cooked grains, and sautéed greens. All I do when it’s breakfast time is to heat up the elements, spoon them into bowls, and top them with freshly-poached eggs (egg poaching pan, for the win). It literally takes four minutes—the amount of time it takes to soft-poach eggs—and breakfast/lunch/dinner is served! Food prepping is my jam.
I say breakfast bowls are a concept, because, kinda like a smoothie recipe, you can totally adapt these bowls based on what you have kicking around the kitchen, what you and your family like to eat, and even what leftovers you have in the fridge. Sometimes I’ll use leftover brown rice from dinner. Or throw in some steamed broccoli. Or add chicken leftover from the roast chicken I made last week. They are completely adaptable—just as long as you stick to about the same ratios (1/2 grains to 1/2 veggies—topped with runny eggs), you really can’t go wrong.
I have to admit, 95% of what makes breakfast bowls so spectacular are the runny eggs. I know there are people out there who don’t like runny eggs (and even ones that don’t like eggs at all), but man, I don’t understand you. Runny egg yolk is like the perfect velvety sauce for just about anything. I believe with my whole heart that if a dish is a failure, you can, at the very least, make it edible, and maybe even totally save it by topping it with a runny egg.
I’m sure one of you fine folks is going to ask me if you can make this without the eggs or with hard-poached eggs, and I guess you could, but it really isn’t going to be the flavor explosion that it should be. So, proceed with caution, egg-free friends.
Can you tell I like eggs?
So enough about the concept of breakfast bowls, and let’s talk about these specific breakfast bowls. The base is farro, which still remains atop the list of my favorite whole grains. It’s nutty, it’s chewy, it cooks quickly, and unlike some other whole grains, it doesn’t taste overly earthy or, ahem, cardboard-y. On top of the farro goes garlicky sautéed spinach, and a big pile of roasted sweet potatoes with curry. Curry powder and sweet potatoes are a match made in heaven. Seriously, pretty much anytime I use sweet potatoes for anything, I put a little curry powder with them. So delicious!
And, of course, you top the whole bowl off with two poached eggs and a generous amount of fresh-cracked black pepper and flaky sea salt. Then you admire the pretty, pretty bowl for a few seconds before hacking away at it and mixing it all up so you get each element in every bite. So. Good.
- 3 tablespoons olive oil
- 1 teaspoon curry powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 large sweet potatoes, peeled and cut into bite-sized pieces
- 1 slice bacon, cut into small pieces
- 1 clove garlic, finely minced
- Pinch red pepper flakes
- Pinch of salt
- 4 cups fresh baby spinach
- 2 cups cooked farro
- 4 poached eggs
- Salt and pepper
- Preheat oven to 425°. In a medium-sized mixing bowl, whisk together the olive oil, curry powder, garlic powder, and salt. Add in the sweet potatoes and toss to coat.
- Spread the sweet potatoes out in one layer on a baking sheet. Bake in preheated oven for 15-20 minutes, or until they are tender and golden brown.
- Meanwhile, prepare the spinach by cooking the bacon in a large skillet over medium-high heat. Once the bacon has released some of the fat, add in the garlic and red pepper flakes. Cook until the bacon is crisp and the garlic is tender.
- Add in the spinach, add pinch of salt, and toss to coat in the bacon grease. Saute until the spinach is wilted.
- To assemble the bowls, place the sweet potatoes and spinach on top of a bed of the farro. Then top with two runny poached eggs. Top with fresh cracked pepper and salt.