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Sweet Potato Brunch Bowl


Queen of simple meals! This bowl took me a total of 20 minutes from start to finish. Super easy to do for breakfast or lunch. Feel free to add an egg 🐣 to pep it up a bit for breakfast!


  • 1 sweet potato, cubed

  • 4 cherry tomatoes, halved

  • Greens of choice -- I love arugula and spinach combo in this dish!

  • Juice of 1 lemon

  • 2 tbsp avocado oil

  • 1/2 avocado, sliced

  • Large pinch of micro greens

  • Spice combo: garlic, cumin, turmeric, cayenne, salt & pepper -- all to taste


  1. Rinse and cut sweet potatoes into cubes.

  2. Sautéed sweet potatoes on med/high heat with avocado oil, garlic, cumin, turmeric, cayenne, salt & pepper. Cast iron skillet works best — makes it nice and crispy! Onion would be good here too.

  3. Wait until potatoes are fully cooked (about 12 minutes), then add cherry tomatoes, cook for about 3 minutes.

  4. Turn heat off and add greens to steam a bit (I love using arugula and spinach).

  5. Top bowl with some sliced avocado, micro greens and any other spices or superfoods you have lying around.

  6. Squeeze lemon and add cracked pepper & sea salt to taste.

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