Sweet Potato and Brussels Sprouts Breakfast Bowls with Lentils and Poached Eggs Recipe
Introduction
This Sweet Potato and Brussels Sprouts Breakfast Bowl is a hearty and flavorful way to start your day. Roasted vegetables combined with spiced lentils and baked eggs make for a nutritious, satisfying breakfast that’s easy to prepare. Perfect for meal prep or a special weekend brunch.
Ingredients
- 3 cups Sweet Potato
- 18 Brussels Sprouts
- 1 tablespoon Extra-Virgin Olive Oil
- 1 1/2 teaspoon Smoked Paprika
- 1 1/2 teaspoon Curry Powder
- 3/4 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Garlic
- 3/4 teaspoon Ground Black Pepper
- 1/2 teaspoon Sea Salt
- 15 ounce Lentils
- 3 Organic Eggs
- As needed Coconut Oil Cooking Spray
Instructions
- Step 1: Preheat the oven to 400 degrees F (200 degrees C). Spray a large baking sheet with coconut oil cooking spray as needed.
- Step 2: In a large bowl, combine sweet potatoes and Brussels sprouts. Drizzle with olive oil, then sprinkle with 1 teaspoon smoked paprika, 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground garlic, 1/2 teaspoon ground black pepper, and sea salt. Toss well to coat evenly.
- Step 3: Spread the vegetables in a single layer on the prepared baking sheet. Bake for 10 minutes, then remove and stir.
- Step 4: Return to the oven and bake for an additional 5 minutes. The vegetables should be slightly tender but not fully cooked, as they will finish cooking with the eggs.
- Step 5: Transfer the roasted vegetables to a cast iron skillet or any oven-safe baking dish. In a separate bowl, mix lentils with 1/2 teaspoon smoked paprika, 1/2 teaspoon curry powder, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper. Stir this spiced lentil mixture into the vegetables in the skillet.
- Step 6: Increase the oven temperature to 425 degrees F (220 degrees C). Crack the eggs evenly over the vegetable and lentil mixture. Bake for 10 to 15 minutes, or until egg whites are set and yolks are soft.
- Step 7: Serve the breakfast bowls warm. Optionally, serve with pita bread or top with aged white cheddar cheese for extra flavor. Enjoy!
Tips & Variations
- To save time, use pre-cooked or canned lentils. Just be sure to drain and rinse them well before adding.
- If you prefer a vegan version, omit the eggs and top with sautéed mushrooms or avocado slices.
- Add a pinch of chili flakes or a drizzle of hot sauce for a spicy kick.
- Swap lentils for quinoa or chickpeas for a different texture and protein source.
Storage
Store any leftover cooked breakfast bowls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. Avoid storing the eggs separately as they can become rubbery when reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe in advance?
Yes, you can roast the vegetables and cook the lentils ahead of time. Store them separately and assemble with eggs before baking when ready to serve.
What type of lentils works best for this dish?
Brown or green lentils are ideal because they hold their shape well during cooking and baking. Avoid red lentils as they tend to become mushy.
Print
Sweet Potato and Brussels Sprouts Breakfast Bowls with Lentils and Poached Eggs Recipe
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Sweet Potato and Brussels Sprouts Breakfast Bowl featuring roasted vegetables seasoned with aromatic spices, combined with spiced lentils and topped with baked eggs for a nutritious start to your day.
Ingredients
Scale
Vegetables
- 3 cups Sweet Potato, diced
- 18 Brussels Sprouts, halved
Spices & Oils
- 1 tablespoon Extra-Virgin Olive Oil
- 1 1/2 teaspoons Smoked Paprika, divided
- 1 1/2 teaspoons Curry Powder, divided
- 3/4 teaspoon Ground Turmeric, divided
- 1/2 teaspoon Ground Garlic
- 3/4 teaspoon Ground Black Pepper, divided
- 1/2 teaspoon Sea Salt
Protein
- 15 ounces Lentils, cooked or canned
- 3 Organic Eggs
Other
- Coconut Oil Cooking Spray, as needed
- Optional: Pita bread for serving
- Optional: Aged white cheddar cheese for topping
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Lightly spray a large baking sheet with coconut oil cooking spray to prevent sticking.
- Season Vegetables: In a large bowl, combine the diced sweet potatoes and halved Brussels sprouts. Drizzle with 1 tablespoon of extra-virgin olive oil. Add 1 teaspoon smoked paprika, 1 teaspoon curry powder, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground garlic, 1/2 teaspoon ground black pepper, and 1/2 teaspoon sea salt. Toss well to coat all the vegetables evenly with the oil and spices.
- Initial Roasting: Spread the seasoned vegetables out on the prepared baking sheet in a single layer. Bake for 10 minutes, then remove from the oven and stir to ensure even cooking.
- Finish Roasting: Return the vegetables to the oven and bake for an additional 5 minutes. The vegetables should be partially cooked but not fully tender, as they will continue cooking later.
- Combine Veggies and Lentils: Transfer the roasted sweet potatoes and Brussels sprouts to a cast iron skillet or oven-safe baking dish. In a separate bowl, mix the lentils with the remaining 1/2 teaspoon smoked paprika, 1/2 teaspoon curry powder, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper. Stir this spiced lentil mixture into the roasted vegetables in the skillet.
- Add Eggs and Bake: Increase the oven temperature to 425°F (220°C). Crack the 3 organic eggs evenly spaced into the skillet over the vegetable and lentil mixture. Bake for 10-15 minutes, or until the egg whites are fully cooked but the yolks remain soft.
- Serve and Enjoy: Serve the breakfast bowls warm. Optionally, accompany with pita bread or top with aged white cheddar cheese for added flavor. Enjoy your protein and nutrient-packed breakfast bowl!
Notes
- You can substitute lentils with cooked chickpeas or black beans if preferred.
- Adjust spices to taste to make the dish milder or spicier.
- Using a cast iron skillet helps with even heat distribution for the final bake with eggs.
- The eggs can be cooked longer for firm yolks if preferred.
- This recipe is perfect for meal prep and can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sweet potato breakfast bowl, Brussels sprouts breakfast, baked eggs, lentil breakfast, healthy breakfast bowl, vegetarian breakfast
