Sweet Potato Breakfast Bowl

Hello out there, from the frozen tundra also known as Columbia.  We got slammed with two and half feet of snow here over the weekend.  It’s not really that much snow, but here, when there’s nowhere to put it, it’s a lot of snow.

This past week was tough – I didn’t really have a day off to rest.  I exercised every morning, and then on the weekend, I had to shovel for a few hours to find my car and be able to get out onto the street.

Exercising inside when there’s two and half feet of snow outside made me feel a little strange.  I was walking around my house in shorts and a tank top on Saturday, watching the snow blowing around outside.

To keep warm after my workouts, I’ve been eating another warm breakfast bowl.  This time, with roasted sweet potatoes and a poached egg.

This is such a great meal post exercise.  Carbs from sweet potatoes and protein from the egg!  Just what you need after exercising.  Plus, the sweet potato, though technically in a savory dish in this case, is sweet enough that it curbs my sweet tooth for the morning.

I actually made the sweet potatoes on Sunday night to last me all week.  I just zapped a little bit in the microwave and topped them with the egg once it was ready!  So quick and easy in the morning, which I definitely need in the morning.  I am such a slow mover in the mornings some days, it’s great to have breakfast mostly finished.

On with the “recipe!”

To make the sweet potatoes, I used about 4 potatoes, two big, two medium sized, and I wish they had all been really big – I ran a little short by the end of the week.  I’d say 4 big, maybe even 5 big sweet potatoes.  Heat your oven to 400 degrees.  Peel, chop into cubes, and put into a large bowl.  Dice half an onion, and add to the bowl.  Pour about 2 tablespoons of olive oil into the bowl, and mix until all the potatoes are coated.  Then, add a dash of garlic powder, and I used paprika this first time, but plan on using Old Bay next time, probably about a teaspoon.  Then black pepper and salt to taste.  Toss to coat.  Lay the potatoes out on a baking sheet.  I put down aluminum foil to help save on clean up.  Bake the potatoes in the oven for about 40 minutes, checking about half way, to turn and flip.  At the very end, if you want, turn on your oven broiler, and roast the potatoes for a minute or two.  Keep a very close eye on them under the broiler – don’t let them burn!

Once they cooled, I put them in a reusable container, and kept them in the fridge all week.  When preparing my poached egg (details in previous post), I would put about 1 cup or so of the potatoes in my bowl, and heat them up in the microwave for a minute.  I will say this – beware, because the amount of steam from these potatoes is much more than I expected.  Opening the oven when baking them, and again heating them in the microwave, big bursts of steam came out!

You can top this with anything else you like.  I think avocado would be an awesome topping with this!!  As per the recommendation of my dietitian, I have been trying to add more probiotic foods into my diet.  A suggestion was sauerkraut or kimchi – I hate vinegar, so sauerkraut… no thanks.  So I opted for kimchi!  I love spicy foods, so I saw this as a win.  I have been adding a healthy portion of kimchi to this dish, and it’s so yummy.

How about you all out there?  How are you keeping warm this winter in the mornings?  Any other sugar free breakfasts you’ve been enjoying?  Give me some more ideas down below!