Using a fork to slice into a runny egg in our Simple But Good Breakfast Bowl recipe

Spoonful of hummus beside Simple But Good Breakfast Bowls made with tons of veggies

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!

Cabbage, kale, mushrooms, sweet potato, eggs, and other ingredients for making Simple But Good Breakfast Bowls

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!

Cooking shiitake mushrooms and cabbage in a large skillet for our Simple But Good Breakfast Bowl recipe

In the identical pan, add kale and sauté till wilted and brilliant inexperienced.

All of it will get assembled in a bowl with a perfectly cooked egg (or vegan scrambled eggs or tofu scramble) and contemporary sprouts and hummus for garnish.

Wooden spoon in a skillet of cooked kale for making our Simple But Good Breakfast Bowl

We hope you LOVE this breakfast bowl! It’s:

Colourful
Flavorful
Fast
Versatile
Nutrient-packed
& 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

For those who do that recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph #minimalistbaker on Instagram. Cheers, pals!

Slicing a fork into a bite of our Simple But Good Breakfast Bowl recipe

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)

Class:

Breakfast

Delicacies:

Gluten-Free, Grain-Free, Vegetarian

Freezer Pleasant

No

Does it preserve?

2-Three Days

Substances

SWEET POTATOES

  • 1 ½
    tsp
    avocado oil
  • 1
    giant
    candy potato, sliced into 1/4-inch rounds
    (pores and skin on)

VEGGIES

  • 1 ½
    tsp
    avocado oil
  • 1
    cup
    shiitake mushrooms
    (dry stalks eliminated, roughly chopped)
  • 1
    sprint
    coconut aminos
  • 1
    cup
    shredded purple cabbage
  • 1
    tsp
    curry powder
    (or store-bought)
  • 1
    wholesome pinch
    sea salt, plus extra to style
  • 6
    stalks
    curly kale, chopped
    (giant, stalky stems eliminated)

EGGS

  • 2
    giant
    eggs*
    (farm contemporary / pasture-raised and natural each time potential)
  • 1
    pinch
    every sea salt + black pepper

FOR SERVING

  • 4
    Tbsp
    hummus, divided
  • 1/3
    cup
    sprouts
    (we love broccoli sprouts)
  • Freshly chopped parsley
    (optionally available)

Directions

  1. 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.

  2. 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.

  3. 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).

  4. 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