Sweet Potato Savoury Breakfast Bowl | Vegetarian, vegan option

Course: Breakfast

Cuisine: Canadian

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 1

This recipe is for one, but you can easily double it or quadruple it if needed.

1 small organic sweet potato washed, cut into small cubes
1/3 cup Brussel sprouts washed, trimmed, and cut in half or in quarters, depending on their size
A big handful of baby spinach washed
2 aged garlic cloves minced
Naturally fermented sauerkraut
1 organic free-range egg (vegetarian option)
7 mushrooms sliced (vegan option)
organic sprouts (I used radish sprouts)
extra-virgin olive oil for cooking
Sea salt + pepper (a pinch each)

Warm a medium size pan on medium heat, once it's warm enough, reduce the heat just a bit, add a generous drizzle of olive oil and immediately add the small sweet potato cubes.
Spread it around in order to have only 1 layer of potatoes. Don't touch them for 4-5 minutes, or until they start looking roasted on the edge.
A few minutes into cooking the potato cubes, add the Brussel sprouts, the minced garlic, and cover the pan with a lid.
Then using a spatula, flip everything in the pan for a few more minutes, until it's cooked and roasted. Add a pinch of sea salt and pepper, mix.
In the meantime, prepare your bowl (or plate), by adding a handful of baby spinach at the bottom, and put the cooked potato/Brussel sprout mixture on top.
Using the same pan, add a bit more olive oil and immediately drop an egg in it. Wait until the edges start looking crispy and there is no more raw white egg on top. Add a small pinch of salt and pepper on top. Either serve right away, or flip over for 5 seconds, then use a spatula to remove and put on top of your bowl.
Add a little bit of sauerkraut and some sprouts. Enjoy right away