Sweet Potato Power Bowl
Sweet Potato Power Bowls are great for a breakfast on the go. They’re loaded with roasted sweet potatoes + peppers, spinach, hard boiled eggs, pickled onions and crunchy chili oil.
Creator: Leslie Stokes
Ingredients:
This Sweet Potato Bowl is totally customizable. You can load it up with any veggies or protein you, want, but I am loving the combination of the crunchy chili oil with the pickled onions!
- sweet potatoes
- olive oil
- salt + pepper
- bell peppers
- spinach
- pickled onion (see recipe below)
- crunchy chili oil– I get it at Trader Joes, but most stores sell it in the seasonings and spices or with the asian seasonings.
***see full recipe below
Pickled onions:
- 1 medium red onion
- 1 cup of water
- 1/2 cup apple cider vinegar
- 1 1/2 tsp salt
- 1 tbsp honey
This recipe is so easy and totally worth the 5 minutes to make! Pickled onions can add so much flavor to your food + they are great for your gut!
- thinly slice the onion- i like using a slicer for this, but you can use a knife- you want to kind of shave them.
- add onions into a glass jar
- add water to a pot and right before it is going to boil, turn the heat off, let it sit for 30-60 seconds to cool down just a tad (you want it to be really hot, but not boiling)
- pour the vinegar, salt + honey into the jar and then fill the remaining with the hot water. It’s ok if you dont use the whole cup
- give the jar a shake
- place in the fridge for up to 7 days
- you do want the onions to marinated for at least 4 hours before adding into your food
The Prep:
you will need a large baking tray for this recipe, if not you can use two seperate pans or you can cook the peppers on the stove.
- Preheat the oven to 425°
- Dice the sweet potatoes into 1/2 cubes (I leave the skins on), toss in 1 tbsp of olive oil and season with salt + pepper.
- Dice the bell peppers.
- On a large baking tray place the sweet potatoes on one side and the peppers on the other. Give the tray a shake to spread out the veggies, giving them room to cook. Spray lightly with olive oil spray before placing into the oven for 20 minutes.
- If you do not have a large baking tray, I would just cook the sweet potatoes in the oven and cook the peppers on the stove.
- In the meantime, boil the eggs. I like to cover mine with water, bring to a boil, once boiling, turn off the heat and set the timer for 12 minutes. When the timer goes off, drain the water and place eggs in a ice bath for 5-10 minutes.
- While the potatoes are cooling down, peel the eggs.
In each container add:
-1 cup of raw spinach
– ¾ cup of potatoes
– ¼ cup bell peppers
– 3 hard boiled egg halves
– pickled onions
-drizzle with crunchy chili oil
- Store in the refrigerator for up to 5 days.
- To reheat- take the eggs out and reheat for 1:15 in the microwave.
Tips for this Meal Prep
I prepared this meal with the Chicken Teriyaki Bowls. This meal prep was super fast and I was able to knock it out in about 45 minutes.
Here is how I did it-
- ABout 45 minutes before I was ready to start my meal prep, I went ahead and added the chicken into the instant pot and placed that on.
- When the chicken was done, I went ahead and started chopping the poatoes and bell peppers
- after I popped the potatoes into the oven, I started to boil the eggs, cook the rice and the veggies in a pan on the stove. This does require some multitasking, but it’s all easy stuff.
- Once the poatoes were done, i peeled the eggs
- I assembled the teriyaki chicken first and let that cool down while, i made the sweet potato bowls
- I let both of those meals cool down completely while I cleaned up.
- Once everything was cooled down, I popped it into the fridge.
This one was so simple, I hope you try it!
Don’t forget to follow along on social media for more meal prep + healthy recipes!
Sweet Potato Power Bowl
Ingredients
- 2 large sweet potatoes about 3 cups chopped
- 2 bell peppers diced
- 3 cups spinach
- 6-8 hard boiled eggs
- pickle onions see recipe above
Let's Make It
- Preheat the oven to 425°
- Dice the sweet potatoes into 1/2 cubes (I leave the skins on), toss in 1 tbsp of olive oil and season with salt + pepper.
- Dice the bell peppers.
- On a large baking tray place the sweet potatoes on one side and the peppers on the other. Give the tray a shake to spread out the veggies, giving them room to cook. Spray lightly with olive oil spray before placing into the oven for 20 minutes.
- If you do not have a large baking tray, I would just cook the sweet potatoes in the oven and cook the peppers on the stove.
- In the meantime, boil the eggs. I like to cover mine with water, bring to a boil, once boiling, turn off the heat and set the timer for 12 minutes. When the timer goes off, drain the water and place eggs in a ice bath for 5-10 minutes.
- While the potatoes are cooling down, peel the eggs.
- In each container add:-1 cup of raw spinach- ¾ cup of potatoes- ¼ cup bell peppers- 3 hard boiled egg halves- pickled onions-drizzle with crunchy chili oil
- Store in the refrigerator for up to 5 days.
- To reheat- take the eggs out and reheat for 1:15 in the microwave.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
