Breakfast energy bowl!

Breakfast is the meal I enjoy the most. They also say that it is very important. But what was quite a challenge for me was that I was getting tired of eating always the same. Or cereal, or eggs, or fruit, or coffee with bread. Ok, not all of those options were actually nutritious. But I wanted some variety, something different. ** And suddenly I found this recipe 🙂 It’s so delicious (I just tried it today) that I really want to share it. It’s a delicious energy bowl with everything you need to get your body active in the morning.

Ingredients

• 1 large sweet potato, peeled and cut into cubes.
• 2 teaspoons olive oil, divided + additional
• ½ teaspoon smoked paprika and ground cumin
• 3/8 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 eggs
• 1 Roma tomato cut into cubes
• ¼ cup chopped red onion
• 1 teaspoon jalapeno pepper, seeded and finely diced
• 2 tablespoons of fresh lemon juice
• ½ small avocado, pitted, peeled and chopped
• 1 cup of cooked black beans
• 1/4 cup of grated light cheese (optional)
• 1 tablespoon chopped cilantro

Preparation

• Preheat the oven to 400°F. In a medium bowl, mix the sweet potato with 1 teaspoon oil, paprika, cumin, and 1/8 teaspoon each salt and pepper; place on a parchment paper-lined baking sheet. Bake for 15 to 18 minutes.
• Meanwhile, place the eggs in a medium saucepan and cover them with cold water. Put them over medium-high heat until they boil for 2 to 3 minutes. Then transfer them to a container of cold water. Peel them when they are cool enough. Now transfer them to a plate and cover them to keep them warm.
• In a small bowl, mix the tomato, 2 tablespoons of onion, jalapeño, 1 tablespoon of lemon juice and 1/8 teaspoon of salt. And in a separate small bowl, mix the avocado with the remaining lemon juice.
• In a medium skillet over medium-high heat, heat 1 teaspoon oil. Add the remaining 2 tablespoons of onion and cook for 2 to 3 minutes. Add the beans, salt and pepper and cook for 1 to 2 minutes.
• Divide the cooked sweet potato between 2 bowls. Add half the beans to each plate, half the chopped avocado and half the sauce. Top each with half the cheese and cilantro. Halve the eggs and place 1 on top of each bowl. Drizzle each with olive oil.