Eggs. Sweet potatoes. Avocado. Sourdough. Kale. Tomatoes. Hummus. That’s all I gotta say this classic savory breakfast bowl.
I’ve always had some form of a weekend morning routine and it’s one of those things that makes me so excited and happy, especially when it includes my classic savory breakfast bowl. For the last few weeks I’ve been going on a long run followed by whatever breakfast I’m craving, eaten outside on a picnic blanket with matcha, a book, and the sun. No rush to stop what I’m doing and move on to the next thing, which I totally do on weekday mornings. Just enjoying the moment and savoring every bite of this nourishing goodness.
This bowl has a little bit of all my favorites and it comes together in under 15 minutes. I get my air-fried sweet potatoes going first and assemble the rest of the bowl while they fry. You don’t really need to look at the recipe to make a bowl like this, but I’ve included it anyways in case you want the minor details that makes this bowl magical.
Classic Savory Breakfast Bowl
Ingredients
- 1 cup kale
- extra virgin olive oil
- lemon juice
- 1 small to medium sweet potato
- pinch of cayenne
- ¼ tsp garlic powder
- ¼ tsp amchur (dried mango) powder optional, highly recommended if you have it
- 1 egg
- 1 tbsp avocado oil
- 1 small tomato
- 1 tbsp hummus of choice
- 1 slice of sourdough
- ½ avocado
Instructions
- Cut the sweet potato into cubes and toss with cayenne, salt & pepper, garlic powder, amchur powder, and just a little olive oil. Pop it in the air fryer for 12 minutes at 380 F.
- Heat a pan over medium-high heat and add avocado oil to it. Crack an egg and fry until edges are brown and crisp.
- In the same pan, warm your tomato and toast your sourdough. For the sourdough, drizzle it with a little olive oil, garlic, and basil.
- Massage your kale with olive oil and lemon juice to increase its palatability.
- Assemble the bowl!
If you like this savory breakfast, you’ll also love:
