The Breakfast Bowl

• 1.2eggs
• 2.1sweet potato, small, cut into 1 inch pieces
• 3.½avocado, diced
• 4.1cupbaby spinach, or mixed greens
• 5.1tbspolive oil, extra virgin, for roasting
• 6.½lemon
• 7.2tbspsalsa, no-salt-added
• 8.½tspeverything bagel seasoningoptional
• 9.¼tspred pepper flakesoptional
• 10.¼tspblack pepper
• 11.1pinchsalt, only if it needs it after tasting

• 🧂Lower-salt version: the bagel seasoning is the salty part, so the added salt is held to a pinch at the end. Lemon and chilli flakes do the lifting.

Method

1. 01Roast the sweet potato — oven to 218°C. Cut into 1 inch pieces, toss with the olive oil and black pepper, spread on a lined tray and bake 25-30 min.
2. 02Scramble — whisk the eggs. Nonstick pan on low to medium with a drizzle of oil. Push the eggs from the edge of the pan to the centre until they are almost set, then pull the pan off the heat and let them finish there.
3. 03Greens — same pan, wilt the spinach until just cooked, then a squeeze of lemon.
4. 04Build — eggs, sweet potato, avocado and greens in a bowl.
5. 05Top — bagel seasoning over the avocado, salsa on the eggs, chilli flakes over the lot. Taste before you add the pinch of salt. > 💡 Tip: Roasting the sweet potato is the only slow part. Get it in the oven before anything else, roast a batch on Sunday, or swap it for a slice of sourdough on a weekday.