Savory, filling, and deceptively low-calorie, these beautiful and tasty savory fall breakfast bowls are everything you need to get a cold hard-working morning off to a good start!
Breakfast makes the day for me. Most of the breakfasts I post around here are hearty, protein-filled, and flavorful. This delicious breakfast bowl is no exception.
It looks like it should be a lot, doesn’t it? But when you break it down, it really isn’t much in the way of calories, though it’s a lot in the way of filling! Diced and oven roasted sweet potatoes, sauateed onions, sautéed mushrooms, sautéed peppers, and a little bit of goat cheese and seasoning to round it all out, and throw in some spinach and you have an absolutely healthy and delicious breakfast bowl to serve up at all your family gatherings!
So here’s how you make this delicious dish!
Savory Fall Breakfast Bowl
- November 11, 2020
- 2
- 25 min
- Print this
Directions
- Step 1
- Set a small skillet over medium heat and heat the olive oil until it shimmers. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach, onion, and red bell pepper and cook until softened, stirring, 2-3 minutes.
- Step 2
- Cook the eggs to your preference (I like mine soft-boiled for this but you can also use fried, scrambled, or hard boiled).
- Step 3
- Combine the roasted sweet potatoes, sauteed onions and bell peppers, spinach, mushrooms, and egg in a bowl. Season with salt and pepper to taste, and crumble goat cheese or feta cheese over the top of the bowl.
Loving what all these flavors in combination bring to the table – and I hope you do, too! Because it isn’t about all we are as separate ingredients – it’s all about the way we come together!
Happy Wednesday and Happy Veterans’ Day!
