Sweet Potato Power Bowl
Serves 4
10 mins prep
20 mins cook
0 mins total
Sweet Potato Power Bowls are great for a breakfast on the go. They're loaded with roasted sweet potatoes + peppers, spinach, hard boiled eggs, pickled onions and crunchy chili oil.
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Preheat the oven to 425°
Dice the sweet potatoes into 1/2 cubes (I leave the skins on), toss in 1 tbsp of olive oil and season with salt + pepper.
Dice the bell peppers.
On a large baking tray place the sweet potatoes on one side and the peppers on the other. Give the tray a shake to spread out the veggies, giving them room to cook. Spray lightly with olive oil spray before placing into the oven for 20 minutes.
If you do not have a large baking tray, I would just cook the sweet potatoes in the oven and cook the peppers on the stove.
In the meantime, boil the eggs. I like to cover mine with water, bring to a boil, once boiling, turn off the heat and set the timer for 12 minutes. When the timer goes off, drain the water and place eggs in a ice bath for 5-10 minutes.
While the potatoes are cooling down, peel the eggs.
In each container add:
-1 cup of raw spinach
- ¾ cup of potatoes
- ¼ cup bell peppers
- 3 hard boiled egg halves
- pickled onions
-drizzle with crunchy chili oil
Store in the refrigerator for up to 5 days.
To reheat- take the eggs out and reheat for 1:15 in the microwave.
