Let’s be real – starting your day with a nutrient-packed, delicious meal makes all the difference. And if you’re looking for something that’s satisfying, energizing, and absolutely drool-worthy, this Poached Egg & Veggie Brekkie Bowl is the way to go!

It’s got everything you need: protein from perfectly poached eggs, fiber-rich sweet potatoes, a rainbow of veggies, and creamy avocado for that extra yum factor. Plus, when you break into that silky yolk? Instant, natural sauce for the whole bowl.

Servings

Ingredients

½ cup ½-inch cubes sweet potatoes (cut into ½-inch cubes)
2 tbsp raw coconut oil or ghee (clarified butter) (melted, separated)
½ tsp smoked sea salt (plus more as needed)
2 cups ¼-inch cubes mixed nonstarchy veggies (zucchini, bell peppers, tomatoes, onions) (chopped into ¼-inch cubes)
2 cups baby spinach
½ tsp chipotle pepper chile flakes (use red pepper flake if chipotle is unavailable)
1 tsp freshly ground black pepper (plus more as needed)
2 tbsp white vinegar
2 whole large eggs
½ avocado (cut into small chunks)
Smoked sea salt and black pepper

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Instructions

Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or aluminum foil.
In a small bowl, toss the sweet potato cubes with 1 tablespoon of the coconut oil and the smoked sea salt. Spread evenly in one layer on over lined the prepared baking sheet and roast until fork-tender and slightly crisped, about 15 to 20 minutes.
In a medium skillet, heat the remaining 1 tablespoon coconut oil over medium high heat. Add and sauté the chopped veggies and cook, stirring, until just tender, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Season all the veggies with the chipotle pepper flakes and black pepper. Remove from the heat.
In the meantime, fill a 2-quart saucepan with 2 inches of water and add the vinegar. Bring the water to a slow boil over high heat. Crack each egg separately into a strainer (this will make the eggs beautifully uniform) and carefully coax them into the water, keeping the yolk from breaking. With a long-handled spoon, gently swirl the water, creating a “whirlpool” to help keep the egg whites together. Set a timer for 5 minutes for soft-poached perfection. Remove the eggs from the water with a slotted spoon and place them on a plate lined with paper towels to absorb excess water.
To assemble each bowl, spoon the mixed veggies into half the bowl, the sweet potatoes into one-quarter, and the chopped avocado into the remaining quarter. Place one egg in the middle of each bowl. Finish the egg with a little smoked salt and black pepper and enjoy the yolky lusciousness.

Fuel Your Body, Love Your Food

This breakfast bowl is proof that eating clean doesn’t mean feeling deprived. Every bite is packed with goodness, and trust me—you won’t miss the processed stuff!

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