This week’s recipe is brought to us by Australian Sweet Potatoes and by dietician Marika Day.
Sweet potato breakfast bowl
A delicious breakfast bowl packed with nutrition, this sweet potato bowl only takes 15 minutes to make.
- 200 g sweet potato (approximately half a medium sweet potato)
- 1 tsp salted butter
- 1 egg
- 3 stalks of broccolini
- 2 handfuls baby spinach
- Chilli flakes (to serve)
- Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
- Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
- Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
- Poach, boil or fry your egg in a pan until cooked to liking.
- Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
- Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
Foodie Friday: Culina et Vinum’s Green Breakfast
This Green Breakfast (poached eggs, avocado, spinach, green sauce and toast) is by Naomi Lowry, head chef at Culina et Vinum in Elizabeth Bay, Sydney. Ingredients Salsa Verde: Blend together:…
