How to Make Sweet Potato Breakfast Bowl
Step #1: Heat a medium skillet over medium-high heat. Spray generously with oil and add the sweet potatoes. Sauté for 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. I’ve mostly been rotating back and forth between poached eggs in a spicy tomato sauce (aka eggs in purgatory, aka shakshuka), and this incredible bowl of sunshine I’ve dubbed the Sweet Potato Breakfast Bowl. They’re perfect to pair with eggs, yogurt, or even a big scoop of almond butter! Anyway, just make this sweet potato bowl with an egg for savory breakfasts, and try to go easy on the hot sauce. Step #2: Heat a small non-stick pan over medium heat. Spray generously with oil, then gently add the egg to the pan. Let it cook for 2-3 minutes until the white is set and the yolk is cooked to your liking. Season with salt and pepper. Step #3: 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 for squeezing. To reheat, warm the sweet potatoes in the microwave or skillet until hot, then add the egg and fresh garnishes.
