Simone's Kitchen

To bowl or not to bowl… Sweet potato breakfast bowl

Sweet potato bowl with egg salad and avocado

Breakfast!

Ok, this might not scream breakfast to everyone as I am sure it won’t but for me this is the perfect kind of breakfast. It has pretty filling components that will definitely keep you going for the rest of the day. Or at least way past lunch time.

Whole30 take over

I’m sure you’re familiair with the whole30 recipes account on instagram (@whole30recipes) and the good news is that Brenda (from Health Creators) and myself are taking over the instagram account for a week starting on Monday the 10th.

While that might sound simple, it does require quite a bit of work! We’ve been working at it for the last couple of weeks. Making the text, creating little stories and so much more. Lots of stuff to do. The cool thing is that we’re also having loads of fun give aways during that week as well. Most will be based around the Netherlands and only available for Dutch people but there are a few that are more international so make sure you check my instagram and the one from the whole30recipes next week for lots of fun stuff!

One of the featured recipes made us discuss the bowl or no bowl situation. I love eating from bowls. Do you? One of my favorite breakfasts is this one! So have a go at it and take a look at the insta stories discussion between Brenda and myself next week!

Sweet potato breakfast bowl
Servings: 1 person
Ingredients
  • 1 sweet potato in cubes
  • 1 avocado in cubes
  • 25 gr pine nuts roasted
For the eggsalad:
  • 4 freerange eggs cooked
  • 2 celery stalks thinly sliced
  • 2 spring onions in rings
  • 1-2 tbsp fresh chives chopped
  • 3 tbsp of homemade or compliant mayonnaise
  • pepper and salt
Instructions
  1. Start by cooking the sweet potato cubes in salted water until they are cooked. Drain and set aside.
  2. Make your egg salad by chopping up the eggs and mix it with the celery, spring onions and fresh chives. Add mayonnaise and salt and pepper to taste.
  3. Make your bowl by adding the sweet potato, the egg salad and the avocado cubes. Sprinkle the roasted pinenuts and some extra chives on top.

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