Breakfast + Dairy Free + Easy Healthy Recipes + Vegetarian

JSHealth Breakfast Bowl

07 June 2017
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This is a divine, low-sugar brekky option filled with protein and good-for-you fats! I love serving it with a slice of my gluten-free bread.


Serves: 1

  • 2 eggs
  • 1/4 avocado, sliced
  • 2 big handfuls mixed greens
  • 1 tbsp olive or coconut oil
  • 1/2 Sweet Potato
  • A handful of almonds
  • 1 tsp chia seeds



  1. Preheat oven to 180°C.
  2. Chop 1/2 sweet potato into medium-sized wedges and add to a lined baking tray. Drizzle with olive oil and sprinkle with sea salt. Roast for 30-40 minutes or until golden.
  3. Meanwhile, add eggs to a pot of boiling water and cook for 5-6 mins. Remove from boiling water and place in chilled water, then peel and set aside.
  4. Heat oil in a medium non-stick saucepan then add mixed greens and sauté until slightly wilted.
  5. Add cooked eggs, sautéed greens, 1/4 avocado, almonds, chia seeds and sweet potato to a plate. Enjoy!


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