Savory Breakfast Bowl
A few weekends ago my sister and I went on a long walk and were starving afterward so we went to brunch at this local place in Seattle, Homegrown. I think they may have locations down the west coast elsewhere as well. I've been there once before and had a delicious salad with roasted beets. But this particular visit was pretty disappointing. In their defense, it was insanely busy in there but we waited almost an hour for our orders and when they came, they were both kinda "eh". I ordered a breakfast bowl that was supposed to have crispy spiced home fries, caramelized onions, roasted red peppers, braised greens, bacon, and a runny-yolked egg. I got a bowl of blanched potatoes, no onions or peppers (I think they forgot to just put them on!), a handful of what looked like sad salad greens, and a waaaay overdone, rubbery fried egg. The whole thing was just a bummer.
But- I saw potential. So I decided to make my own. Every component here comes together in one harmonious savory, smoky bite. The sweet potatoes are roasted with smoked paprika (one of my favorite combinations), the kale is perfectly wilted with a little vinegar which adds the perfect flavor punch, the creamy, sweet caramelized onions and roasted red peppers add so much flavor, and who could be mad a runny yolk situation. Top it all off with an herbaceous note and you've got one of the most satisfying meals you could dream of.
Even though I called these "breakfast" bowls, they're great for any meal. Equally tasty and feel-good, they're full of healthy fats, complex carbs from the sweet potatoes, iron and minerals from the kale, and protein from the eggs. A lot of the components can be made ahead of time as well and you can just quickly heat up and toss everything together whenever you want one! You can roast off a big batch of the sweet potatoes and make the caramelized onions and peppers ahead of time, too. Then all you need to do are saute the kale and fry an egg and you're in business. I try to keep a bag of already washed and chopped kale or other dark, leafy green ready to go in my fridge at all times and I highly recommend you do this, too. I added avocado to the bowls too 'cause why not. I immediately ate up one of these bowls after I shot this recipe and felt so good the rest of the day! I did a workout like an hour later and had so much energy. I hope you give this a try and don't forget to tag your photos #allpurposeflourchild if you do!
Savory Breakfast Bowl
serves 2
roasted sweet potatoes
1 large sweet potato, cut into 1/2 inch cubes (about 2 cups chopped)
2 T avocado oil (or coconut oil or another oil that can be heated to high temps)
salt and pepper to taste
1 t smoked paprika
caramelized onions + peppers
1 T olive oil
1 medium onion, thinly sliced
1/4 c jarred roasted red peppers, roughly chopped
sauteed kale
1 T olive oil
1 bunch kale, washed and roughly chopped (I used lacinato (dino) kale but feel free to use whatever kind you like)
1 T apple cider vinegar
to serve
2 eggs, fried or poached (whatever your preference)
2 strips cooked bacon, roughly chopped
2 T chopped fresh herbs (I used cilantro but parsley, chives, or basil are all great!)
sliced avocado
hot sauce, if you like spicy
roast sweet potatoes
Preheat oven to 425 F. Toss the sweet potatoes with 2 tablespoons of avocado oil, salt and pepper, and smoked paprika. Spread out in a single layer on a rimmed baking sheet and roast for about 25-30 minutes, flipping sweet potatoes halfway through. They are done when they are fork tender and slightly caramelized and crisp around the edges.
caramelize onions + saute kale
While the sweet potatoes are roasting, caramelize the onions. In a large skillet heated over medium-low heat, add in 1 tablespoon of olive oil and then the onions. Stir to coat in the oil and arrange in a single layer. Stir occasionally to make sure they caramelize evenly and cook until onions are a deep golden and are soft, about 20 minutes. Add in the roasted red peppers and toss with the onions for just a few minutes to allow them to warm through. Transfer onions and peppers to a bowl and set aside. In the same skillet, add in the last tablespoon of olive oil and turn heat up to medium-high. Add in the kale and saute for a minute or two. Add in the vinegar and continue to toss for another minute or so until the kale has softened and the vinegar has reduced. Remove from heat.
assemble bowls
Add a scoop of sweet potatoes into a bowl, followed by the kale, the peppers and onion mixture, a sprinkle of bacon, and top with an egg. Sprinkle over your favorite chopped fresh herb of choice and enjoy!
