If you’re a fan of Corepower Yoga, you might have already seen this recipe on their blog (or Instagram!)… but in case you haven’t, don’t worry! CPY and I wanted to come up with a “power” recipe this month to help everyone power through their 20 class challenge. Is anyone out there doing the challenge, by the way? I’d love to know!
Anyway, I immediately thought of this breakfast bowl because it’s got a TON of plant based power in there. Black beans, sweet potatoes, and kale are all super rich in nutrients, especially fiber. Add an egg on there for some protein, and you’ve got a plant based breakfast bowl that you could also eat for lunch, or even dinner!
Do you ever look at a sweet potato and wish you could make it more exciting? I do, and that’s coming from someone who LOVES sweet potatoes. So, when I saw that “riced” sweet potatoes is now a thing, I got so excited! You can make it yourself if you want, but I found mine in the frozen foods section of Plum Market. Big win!
So, how do you make this plant based breakfast bowl?!
Ingredients
- ½ cup riced sweet potato
- 4 big kale leaves, washed and ripped into bite size pieces
- ½ cup black beans, rinsed
- 1 egg
- pinch of garlic powder
- 2 tbsp olive oil
- salt and pepper
- salsa
Instructions
- Start with riced sweet potato. You can buy this in the frozen section of most grocery stores, or make it yourself. (Link to that method is in this post!)
- Heat 1 tbsp of olive oil over medium heat and add sweet potato rice. Cook until the sweet potato starts to get tender, and then throw in the kale. Season with salt and pepper.
- Cook until the kale is wilted and then remove from the heat. Transfer to your bowl.
- Rinse the black beans and add them right back into that warm pan with a little olive oil. Season with salt, pepper and garlic powder. Once they get warm, smash them with the back of a wooden spoon. Add them to your bowl, next to the sweet potato and kale.
- Quickly rinse your pan and return to the stove with a little olive oil. Crack one (or two, if you'd like!) eggs into the pan over medium heat. I always season my eggs with a bit of salt and pepper while they cook, and take it off the heat once the white is set but the yolk is still running.
- Spoon a little bit of salsa over the veggie bowl and then gently place your egg on top.
- Crack the yolk, mix it up, and enjoy!
