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Sweet Potato and Brussels Sprouts Breakfast Bowls
Recipe

12 INGREDIENTS • 7 STEPS • 40MINS

Sweet Potato and Brussels Sprouts Breakfast Bowls

5.0
2 ratings
This Sweet Potato and Brussels Sprouts Breakfast Bowl is healthy enough for breakfast, yet hearty enough for lunch or dinner and full of flavor!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
This Sweet Potato and Brussels Sprouts Breakfast Bowl is healthy enough for breakfast, yet hearty enough for lunch or dinner and full of flavor!
40MINS
Total Time
$1.37
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sweet Potato
3 cups
Brussels Sprouts
18
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Curry Powder
1/2 Tbsp
Ground Garlic
1/2 tsp
Ground Garlic
Sea Salt
1/2 tsp
Lentils
2 cups
Lentils, rinsed, drained
Organic Egg
3
Organic Eggs
Coconut Oil Cooking Spray
as needed
Coconut Oil Cooking Spray
Nutrition Per Serving
VIEW ALL
Calories
507
Fat
4.8 g
Protein
28.2 g
Carbs
91.2 g
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Sweet Potato and Brussels Sprouts Breakfast Bowls
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C). Spray large baking sheet with Coconut Oil Cooking Spray (as needed).
step 2
Add Sweet Potatoes (3 cups) and Brussels Sprouts (18) to large bowl, drizzle with Extra-Virgin Olive Oil (1 Tbsp), then add Smoked Paprika (1 tsp), Curry Powder (1 tsp), Ground Turmeric (1/2 tsp), Ground Garlic (1/2 tsp), Ground Black Pepper (1/2 tsp), and Sea Salt (1/2 tsp), and toss to coat.
step 2 Add Sweet Potatoes (3 cups) and Brussels Sprouts (18) to large bowl, drizzle with Extra-Virgin Olive Oil (1 Tbsp), then add Smoked Paprika (1 tsp), Curry Powder (1 tsp), Ground Turmeric (1/2 tsp), Ground Garlic (1/2 tsp), Ground Black Pepper (1/2 tsp), and Sea Salt (1/2 tsp), and toss to coat.
step 3
Spread vegetables out on large baking sheet into single layer, bake 10 minutes, then remove and stir.
step 3 Spread vegetables out on large baking sheet into single layer, bake 10 minutes, then remove and stir.
step 4
Bake additional 5 minutes. You don’t want them to be completey cooked as you’ll add them to a cast iron skillet with eggs and return them to the oven.
step 5
Add roasted sweet potatoes and Brussels sprouts to cast iron skillet or oven-safe baking dish. In separate bowl, combine Lentils (2 cups) with Smoked Paprika (1/2 tsp), Curry Powder (1/2 tsp), Ground Turmeric (1/4 tsp), and Ground Black Pepper (1/4 tsp) then stir into roasted veggies in cast iron skillet.
step 6
Increase oven temperature to 425 degrees F (220 degrees C). Add Organic Eggs (3) to skillet, spacing out evenly, and bake 10-15 minutes or until egg whites are cooked and yolks are soft.
step 6 Increase oven temperature to 425 degrees F (220 degrees C). Add Organic Eggs (3) to skillet, spacing out evenly, and bake 10-15 minutes or until egg whites are cooked and yolks are soft.
step 7
Serve with Pita bread if desired or top with aged white cheddar cheese. Enjoy!
step 7 Serve with Pita bread if desired or top with aged white cheddar cheese. Enjoy!
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Comfort Food
Lunch
Shellfish-Free
Dinner
Vegetarian
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