Breakfast Bowl w. Sweet Potatoes, Beans & Eggs
Savoury Breakfast Bowl with Sweet Potatoes, Beans & Eggs
Servings 4
Calories 307kcal
Ingredients
- 500 g sweet potato, in cubes (keep the peel on, and just scrub thoroughly)
- 250 g cooked black beans (approx 100 g dried) (approx 100 g dried)
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili
- ¼ tsp ground cinnamon
- 2 tbsp tomato paste
- 500 ml vegetable broth
- Sea salt
To serve
- 4-8 eggs
- 2 avocados
- 100 g goats cheese or another soft creamy cheese
- Tabasco
- Fresh herbs
Instructions
- Cook your beans according to the label or use beans from a can.
- In a bowl combine sweet potato, broth, spices and garlic. Heat to a boil and reduce to a simmer. Let it simmer for 5 min under a lit. Remove the lit and add beans and tomato paste, let it simmer until the sweet potatoes are tender and the liquid is nice and creamy. Season to taste.
- Meanwhile make the poached eggs. Bring water with a little salt and a splash of vinegar into a boil, and reduce heat to a simmer. Crack the eggs into ramekins or small bowls and gently drop them into the water, you can use a spoon to fold the egg together if it swirls a bit too much around. I only make 2 eggs at a time. Let them cook in the water for 3-4 min and use a spoon to remove them from the water.
- Arrange the potato and bean stew in bowl and top wit half an avocado, goats cheese, one or two eggs and a sprinkle of herbs and a splash of tabasco.
Nutrition
Calories: 307kcal | Carbohydrates: 13g | Protein: 13g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 723mg | Potassium: 658mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg