Roasted Sweet Potato Breakfast Bowl

I started making these bowls on the weekends when I wanted a real breakfast but didn't fancy anything sweet. Roasting the sweet potato until the edges caramelise is the whole trick.

It plays nicely as brunch alongside my shakshuka or a stack of buttermilk pancakes if you're feeding a crowd with mixed appetites.

Ingredients

Instructions

1. Heat the oven to 220°C (425°F). Toss the sweet potato and chickpeas on a large tray with oil, paprika, cumin, salt and pepper.
2. Roast for 25 minutes, tossing halfway, until the potato is caramelised and the chickpeas are crisp.
3. In the last 5 minutes, fry two eggs in a small non-stick pan until the whites are set but yolks still runny.
4. Divide the spinach between two bowls. Pile the sweet potato and chickpeas on top, then avocado and the fried egg.
5. Finish with a squeeze of lemon and hot sauce.

Cooking tips

• Dry the chickpeas thoroughly on a tea towel before roasting — wet chickpeas steam and never crisp up.
• Cut the sweet potato uniformly so nothing burns while the rest is still raw.
• Leftover roasted mix keeps for 3 days and reheats beautifully in a hot pan.

More like this

If you enjoyed this recipe, you'll find more of my favourite breakfast recipes in the archive, or browse the full collection.