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
