Description
A refined and elevated breakfast featuring roasted sweet potatoes, poached eggs, and a tangy yogurt dressing for a perfect balance of flavors and textures.
Ingredients
Scale
- 2 large sweet potatoes (about 1.2 lb), peeled and cut into 1-inch cubes
- 1 cup cooked quinoa or farro (optional), cooled slightly
- 3/4 cup Greek yogurt, full-fat
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon flaky sea salt, plus more to taste
- 1 tablespoon extra-virgin olive oil
- 2–4 large eggs (poached or soft-fried), room temperature before cooking
- 1 avocado, sliced
- 2 tablespoons pumpkin or sunflower seeds, toasted
- 2 tablespoons fresh parsley or cilantro, finely chopped
- Freshly cracked black pepper
- A pinch of smoked paprika
Instructions
- Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, sea salt, and a pinch of smoked paprika. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, turning once.
- While potatoes roast, whisk together Greek yogurt, lemon juice, honey, olive oil, and salt for the sauce.
- Toast the seeds in a dry skillet over medium heat for 2–3 minutes until they release a nutty aroma.
- Poach the eggs by bringing water to a gentle simmer and adding vinegar. Swirl and slide in each egg, cooking for 3–3½ minutes.
- Assemble bowls with quinoa (if using), roasted sweet potatoes, poached eggs, and avocado. Drizzle with yogurt sauce, sprinkle with toasted seeds and herbs, and finish with cracked black pepper and flaky salt.
Notes
Use room-temperature eggs for even poaching. Roast at high heat for optimal caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 505mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 280mg