Want a little bit breakfast inspo? Try the bowl we’ve been loving these days.
It’s loaded with veggies, protein, fiber, wholesome fat, and so a lot taste! Plus, it’s extremely versatile and requires simply 20 minutes to arrange. Let’s eat!
This bowl begins with our quick-sautéed 8-minute sweet potatoes!
Then mushrooms are cooked with a splash of coconut aminos and the cabbage is seasoned with curry powder and salt. Swoon!
In the identical pan, add kale and sauté till wilted and brilliant inexperienced.
We hope you LOVE this breakfast bowl! It’s:
& Extremely scrumptious
This may make the excellent bowl for lazy weekend brunch or you probably have a little bit extra time through the week for a particular breakfast. It’s extremely versatile because the greens may be subbed for something that’s in season.
Extra Breakfast Inspo
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The Easy However Good Breakfast Bowl (20 minutes!)
Our go-to breakfast bowl, prepared in 20 minutes! Fast-sautéed candy potatoes, mushrooms, cabbage, and kale pair completely with hummus, sprouts, and a fried egg!
Prep Time 3 minutes
Cook dinner Time 17 minutes
Whole Time 20 minutes
Servings: 2 (Servings)
Gluten-Free, Grain-Free, Vegetarian
Does it preserve?
candy potato, sliced into 1/4-inch rounds
(pores and skin on)
(farm contemporary / pasture-raised and natural each time potential)
every sea salt + black pepper
(we love broccoli sprouts)
Freshly chopped parsley
Warmth a big skillet (we love this cast iron) over medium warmth. As soon as sizzling, add oil and swirl to coat. Add candy potatoes in a good layer (to make sure they prepare dinner evenly) and canopy. Cook dinner for Four minutes or till underside is golden brown. Then flip and canopy once more. Cook dinner for one more Three minutes or till candy potatoes are tender.
Within the meantime, warmth a separate skillet (we love this cast iron) over medium warmth. As soon as sizzling, add oil and swirl to coat. Then add mushrooms to at least one half of the pan and season with a splash of coconut aminos. Then add cabbage to the opposite half of the pan and season with curry powder and salt. Toss to coat and canopy to prepare dinner till tender — about 5 minutes — stirring often.
As soon as golden brown and tender, push to at least one aspect of the pan and add kale. Season with a pinch extra salt and canopy. Sauté for 1-2 minutes, stirring often till wilted and brilliant inexperienced. Switch to serving bowls however preserve the warmth on. Shortly crack eggs into the still-warm pan and season with a pinch every salt and pepper. Cook dinner for about 1 minute over medium warmth, then cowl and prepare dinner one other 2-Three minutes to prepare dinner the white however preserve the yolk runny (our favourite methodology).
Switch cooked candy potatoes to the serving bowls and high with runny egg. Garnish with hummus, sprouts, and contemporary parsley (optionally available). Greatest when contemporary. Leftovers preserve lined within the fridge as much as 2-Three days (kale and eggs finest when cooked to order). Not freezer pleasant.
Vitamin Per Serving (1 of two servings)
- Energy: 291
- Fats: 15.3g
- Saturated fats: 2.8g
- Trans fats: 0.02g
- Polyunsaturated fats: 3.23g
- Monounsaturated fats: 7.97g
- Ldl cholesterol: 185mg
- Sodium: 568mg
- Potassium: 719mg
- Carbohydrates: 29g
- Fiber: 7.2g
- Sugar: 6.7g
- Protein: 12.5g
- Vitamin A: 12405IU
- Vitamin C: 55.9mg
- Calcium: 144.32mg
- Iron: 4.37mg