Breakfast Bowl Recipe

For those of you who like to eat light in the morning or like a post workout breakfast, this recipe is for you. It is light, nutritious, delicious, and very easy to prepare. This recipe is especially for those with limited time because it is quick to make and offers a clear conscious with this mindful meal. This recipe has gotten me through many mornings when I wanted to eat something tasty and healthy and, sometimes, simplicity wins. Stay on track with this delicious and simple made-from-scratch breakfast recipe.

Note: Preheat your oven to 400 degrees Fahrenheit to cook your sweet potatoes and cherry tomatoes. You can choose to use canned black beans (saves time) or use dry black beans (soak overnight). I used a pressure cooker to prepare my dry beans. If using canned beans, you will NOT need a pressure cooker.


8 ounces of sweet potatoes plus 1 tablespoon of avocado oil

1 teaspoon of salt plus 1 teaspoon of paprika for the sweet potatoes

1 cup of kale plus 1 tablespoon of avocado oil to sauté

1 chopped yellow bell pepper plus 1 tablespoon of avocado oil to sauté

1/2 cup of chopped mushrooms plus 1 tablespoon of avocado oil to sauté

1/4 cup of cherry tomatoes plus a drizzle of avocado oil (a pinch of salt and dried parsley is optional)

1 pound of dry beans soaked overnight (or 1/2 can of black beans)

The ingredients below are for those cooking dry beans:

2 jalapenos ribs removed and finely chopped

1/2 of a white onion finely chopped

3 tablespoons of Lime juice

1 tablespoon of Salt

2 bay leaves

4-5 cloves of minced garlic

1/4 cup olive oil

1 teaspoon of oregano

1 tablespoon of cumin

4 cups of Vegetable broth

2 pasture raised eggs (optional) you can use regular eggs to save money

1/2 avocado (optional)


Step 1: If you are using dry beans then start by rinsing your beans in a colander and placing them into your pressure cooker.

Step 2: Add the chopped jalapeno, onion, salt, lime juice, bay leaves, garlic, olive oil, oregano, cumin, vegetable broth and mix together with a spoon.

Step 3: Pressure cook for 35-40 minutes.

Step 4: Cut your sweet potatoes into cubes and set in a mixing bowl.

Step 5: Add 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of paprika and mix together.

Step 6: Get a baking sheet, cover it with parchment paper and add the sweet potatoes spreading them out.

Step 7: Place the potatoes in your preheated oven at 400 degrees Fahrenheit and cook for approximately 35 minutes.

Step 8: Remove from the oven and set aside.

Step 9: Cut your cherry tomatoes in half.

Step 10: Place them into a bowl and add a drizzle of avocado oil, salt and dried parsley then mix.

Step 11: Roast the tomatoes in air fryer for 6 minutes on 400 degrees Fahrenheit (you can also use your regular oven).

Step 12: Place a large pan over medium high heat and add 2 tablespoons of avocado oil.

Step 13: Add your mushrooms and bell pepper and sauté for 5 to 7 minutes stirring occasionally. Remove from heat.

Step 14: Heat a small pan over medium heat.

Step 15: Add 1 tablespoon of avocado oil.

Step 16: Add one cup of Kale and lightly sauté for approximately 3 minutes. Remove from heat.

Step 17: Cook 2 eggs the way you like them then set aside (optional)

Step 18: Plate your ingredients.

Step 19: Add 1/2 of an avocado (optional)

Step 20: Enjoy.

Servings 2

Caloric breakdown with ½ cup black beans

Calories 406

Fat 8 grams

Carbohydrates 65 grams

Fiber 14 grams

Sugar 13 grams

Protein 22 grams