This latest Goal Bowl recipe ( Goal Bowls are all about delicious ways to eat vegetables and protein first thing in the morning to start your day off right!) was a surprise, because sometimes life is just full of surprises.
Like that time when the sweet potato that you picked up at the store turned out to be white.
I was, actually, quite surprised when I started peeling it first thing in the morning when I was making these vegetable breakfast bowls. It’s not that I didn’t know that sweet potatoes can be white, it was more that my local store had a display full of white sweet potatoes in their produce section. I mean, when’s the last time you saw a large pile of WHITE sweet potatoes for sale?
I actually didn’t go back to see if the store had labeled them correctly, but I did grab my sweet potato from a very large end display in the produce section without even reading the sign. That’s what I get, I guess, for not bothering to read the signage.
White sweet potatoes are exactly what you would think they are : a flavour AND a texture cross between a normal white/russet potato and an orange sweet potato. White sweet potatoes are less sweet yet still have that softer texture that sweet potatoes have.
When I discovered what I actually had, I changed my course of action as well. I was originally going to simply roast up orange sweet potato with some spices, but figured that since I was lacking the true sweetness now, the white sweet potato needed to be paired with something else.
That something else was Brussels Sprouts, of which it’s almost guaranteed that I have a bag of in the fridge.
I went for a more potato hash vibe with this vegetable breakfast bowl, thus the adding in of a few strips of bacon at the end. The seasonings are a Parmesan herb and garlic blend, simple to find at your local store. We live off of that seasoning, and if you want to try it, it’s the one shown below. My Dad introduced us to as as he tries to keep his sodium intake down.
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Now, I am also always asked how I get my eggs so perfect, every time I post a photo of these breakfast goal bowls on Instagram.
I use an egg poacher, I don’t know how I lived without one! I use it almost daily! I bought it for myself right before Christmas. It HAS to be one of the ones shown below that has an insert in a pan that you fill with water. These are AMAZING! Do NOT get the little cups that float around in water.
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The greatest thing about this breakfast bowl is BRUSSELS SPROUTS FOR BREAKFAST.
Yah. Let’s face it, that’s a feel good way to start your day. Those are some powerhouse greens happening there and it’s not often that you eat them first thing in the morning. Truth be told, I love roasted Brussels sprouts more than almost any other vegetable. If you let them get really, really crispy on the outside, they turn into vegetable gold. Add in a bit of bacon and egg yolk?
This won’t be the last time that I use them in one of my vegetable breakfast bowls, but they were an afterthought in this goal bowl, not the main purpose. They compliment the white sweet potatoes by giving the goal bowl an extra nutritional boost!
Happy breakfast, babes! Have you tried any of my Goal Bowls yet? Which ones have you liked?
- 1 large white sweet potato, peeled and cubed
- 2-3 cups Brussels Sprouts, cleaned and cut in half
- 2 tbsp olive oil
- 1-2 tsp Parmesan Garlic & Herb Seasoning
- 4 slices bacon, diced into small pieces
- 8 large eggs, poached
- salt and pepper, to taste
- Preheat your oven to 400 °F.
- Toss together the first four ingredients, then place on a large baking sheet.
- Roast for 20 minutes, then stir in the bacon.
- Roast for another 15-20 minutes, stirring halfway through, until the sweet potatoes are cooked through and the sprouts are done to your liking. ( I like mine crispy!!)
- Poach your eggs, then place on top of the roasted white sweet potatoes, and serve. Salt and pepper the eggs to taste and enjoy!
- Serving Size: 4