Sweet Potato Power Bowl
Serves 410 mins prep20 mins cook
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.
0 servings
What you need
Instructions
0 Preheat the oven to 425° 1 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. 2 Dice the bell peppers. 3 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. 4 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. 5 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. 7 While the potatoes are cooling down, peel the eggs. 8 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 9 Store in the refrigerator for up to 5 days. 10 To reheat- take the eggs out and reheat for 1:15 in the microwave.View original recipe