Remember how I promised that I would stop writing about the Whole Life Challenge? Yeah, well I lied. One more story you have to endure!
As a quick refresher, the level that I chose required me to completely omit bread, cheese, dairy, and sugar from my diet. If you recall, I was most terrified for how that would affect my morning routine. Typically, I have relied heavily on toast based breakfasts, yogurt and granola with honey, or veggie scrambles with a side of, yup you guessed it, toast. In other words, I was doomed.
In order to meet the challenge, I spent my first couple of days coming up with new and easy ways to enjoy breakfast. Items like on the go "Egg Muffins" and Paleo Granola (recipe coming soon) were quickly added to my repertoire. While the recipes I developed were tasty and satisfying, it wasn't long before my mind and body were craving those missed carbs. I'm a huge advocate for variety (in life and diet), but I struggle to live by that in the morning for some unexplainable reason. We are all creatures of habit, and I embody that phrase most notably when I wake up. These new breakfasts were good, enough so to share with you all, but, they weren't meals that I intended to eat daily. It wasn't until I made my first Sweet Potato Breakfast bowl, that I knew I had stuck gold.
To be honest, I never in a million years thought to share this recipe. Probably because I didn't even consider it a recipe, it's that easy! But the more I told people what I ate for breakfast, the more people asked me to share it. This bowl couldn't be simpler, seriously.
This isn't the prettiest of bowls, and quite frankly, I could have made it a lot more aesthetically pleasing for you guys. I could have roasted sweet potato cubes, I could have diced it up into sweet potato rice, or sliced it into noodles. But, that would take away from the whole idea behind the recipe - it's simplicity! You simply microwave a small sweet potato, mash it, then top it with black beans, scrambled eggs, avo, and all of the hot sauce. While it may not look beautiful, the ease of the recipe is no joke. And when it comes to cooking, that my friends, is pure beauty.
Serving Size: 1 bowl
1 small sweet potato (or 1 medium, reserve half for the next day)
1/4 can of black beans, rinsed
1 tsp coconut oil
salt and pepper to taste
1. Pierce the sweet potato several times, then wrap in several paper towels.
2. Microwave until potato is soft, roughly 5-6 minutes depending on size of potato.
3. Meanwhile, drain and rinse black beans and place them in a bowl.
4. Remove sweet potato and set aside until cool enough to handle.
5. While potato cools, heat coconut oil in a non-stick skillet over medium heat. Crack two eggs into the pan and scramble (about 2 minutes) until set.
6. Cut into the potato and remove flesh, mash with fork.
7. Add potato and egg to the bowl, top with sliced avocado, salt and pepper, and a drizzle (or bucket - I like the heat!) of your favorite hot sauce.*
*My favorite hot sauces for this bowl are either Cholula or this Peruvian aji amarillo sauce my parents gave me to try. It isn't too hot, slightly sweet, and for some reason the flavor of this hot sauce pairs perfectly with the coconut oil, eggs, and buttery avocado!