Breakfast is the most important meal of the day, but that doesn’t mean it has to be boring! These savory oatmeal breakfast bowls will awaken your mind, body and taste buds and get you ready for a busy morning.
- 1 small sweet potato, diced
- 1½ teaspoons olive oil
- ½ teaspoon salt, divided
- ⅛ teaspoon pepper
- 1 cup old-fashioned rolled oats, gluten-free certified
- 2 eggs
- 1 small avocado
- 1 scallion, thinly sliced
Preheat oven to 375° F. On a large sheet pan, toss together the diced sweet potato, olive oil, ¼ teaspoon salt and pepper. Roast sweet potato until fork tender, 35-40 minutes.
Bring 2 cups of water and remaining ¼ teaspoon salt to a boil and then add the oats. Cook oats for 15-20 minutes, or until desired consistency is reached, stirring occasionally.
Cook the eggs however you desire—poached, scrambled, fried, etc.
Assemble the breakfast bowls: Divide the oatmeal into two bowls and top each with equal amounts of sweet potato, ½ sliced avocado, egg and sliced scallion. Season with salt and pepper to taste.
Nutrition Analysis: 470 cal, 23 g fat, 165 mg chol, 680 mg sodium, 55 g carbs, 13 g fiber, 4 g sugar, 12 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.