Savoury breakfast bowl
- Lucy Lord
- 16 hours ago
- 2 min read
A simple, savoury bowl that works just as well for breakfast as it does any time of day. Roasted sweet potatoes and soft-boiled eggs on a bed of buttery-soft kale and sharp pickled red onions finished with fresh herbs and a pinch of chilli for something deeply nourishing, comforting and full of flavour.
Time to prep : 10 minutes
Total time to make : 30 minutes
Serves : 2
Ingredients
2 sweet potatoes
2 tbsp olive oil
1 tsp paprika
1 tsp salt
Large bag of kale (or use spinach) 4 eggs
2 tbsp pickled red onions (my favourite quick recipe), or sauerkraut
Pinch of chilli flakes (or I love Shichimi togarashi)
Fresh herbs such as dill or parsley
Method
Pre-heat a fan oven to 220ºC (or use an air fryer, settings in the notes below).
Dice the sweet potatoes into cubes (no need to peel) and add them to a large bowl. Spray or pour in 1 tbsp of oil, paprika and salt and toss until evenly coated. Spread out in a single layer on a roasting tin(s) and roast for 30 minutes, shaking halfway, until tender and crisp at the edges.
Meanwhile, prepare the kale by stripping the leaves from the tough stalks and place the leaves into a large bowl. Spray or pour 1 tbsp of olive oil over and massage gently with your hands for a few minutes, until the leaves become buttery soft.
Bring a large saucepan of water to a gentle boil. Carefully lower in the 6 eggs and cook for 9 minutes for just-set yolks. Drain and run under cold water immediately until cool enough to handle, then peel and halve.
To assemble, divide the kale between bowls and top with the roasted sweet potatoes. Add two eggs per bowl, sliced in half, a heaped tablespoon of pickled red onions and finish with fresh herbs and a pinch of chilli flakes, if using.
Nutritional Information
(per serve)
388 calories
14g protein, 24g carbs, 23g fat
Good to know
Vegetarian, gluten free.
Alternatively, air-fry the sweet potatoes at 200ºC for 20 minutes, shaking halfway through.
Storage. Great for meal prep and can be stored fully assembled in an airtight container in the fridge for up to 3 days. For best results, store the boiled eggs peeled but left whole, adding a wedge of lemon to squeeze over just before serving to bring everything to life.
