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.
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.