Healthy Breakfast Bowl
August 20, 2019
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This Healthy Breakfast Bowl is loaded with protein! packed with sweet potatoes and beans, and topped with a dish and a honey-lime dressing for a flavourous eater breakfast. going in a healthy breakfast is such a crucial thanks to begin mornings.
This healthy breakfast bowl is intended to power you thru the morning. It’s packed with all types of goodness – supermolecule, fibre, nutrients and anti-oxidants. And the taste is super delicious.
This healthy breakfast bowl is intended to power you thru the morning. It’s packed with all types of goodness – supermolecule, fibre, nutrients and anti-oxidants. And the taste is super delicious.

I think you’ll conjointly love this healthy fast breakfast plan as a result of it’s therefore easy to create. And you'll get ahead by prepping the protein-filled breakfast bowl base prior to.
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes - peeled and cubed into 1-cm pieces
- 1 bag Birds Eye Mexican Bean Mix (Frozen) (450 grams)
- 1 medium onion
- 2 ripe avocados (I use 1/3 avocado per bowl) - sliced, for serving
- salad cheese (such as feta or queso fresco) - for topping
- 6 medium eggs (I use 1 egg per bowl) - cooked to your liking
- salt and pepper - as desired, for serving
- HONEY LIME DRESSING
- 2 whole limes - juiced
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 medium clove garlic - minced
- 1 pinch cumin
- 1/4 cup extra-virgin olive oil

INSTRUCTIONS
- In a small bowl, whisk all the dressing ingredients, except the oil. Slowly add in the oil, whisking everything together until emulsified and smooth. Set aside.
- TIP: I always use my milk frother wand to quickly make the dressing.
- MAKE THE BREAKFAST BOWL
- Heat the oil in a large skillet (30-cm) on medium-high heat. Add in the onions and sweet potatoes and stir for 2 minutes, until they are coated in the olive oil and the onions are just starting to soften.
- Add in the Birds Eye Mexican Bean Mix directly from frozen and stir until everything is mixed. Add in about 2-3 tablespoons of water and cover the pan with a lid. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are cooked, and the water has cooked away.
- - If you find that the sweet potatoes are browning before they are softened, add in more water as needed.
- - If you find that the sweet potatoes are softened but there's too much water in the pan still, then remove the lid and allow the water to cook away.
- - Your pan's lid may lose more or less steam than mine, so adjust accordingly.
- If you multi-task in the kitchen, in the meantime, prepare the fried eggs to top. Otherwise, wait until the bean mixture is done before preparing the fried eggs.
- Once the sweet potatoes and beans are cooked, pour on the lime dressing. Sauté for a minute, stirring to coat everything in the dressing.
- Evenly divide the breakfast bowl to serve. Top with avocado slices, salad cheese, and a fried egg.