Sweet Potato & Greens Bowl

What are you grateful for? In this year of very real ups and downs, I’m grateful for so, so many things – the fact that I have a safe place to live, that I still have my job, that I have family and friends who love and support me (thanks!) And even though this year has forced our busy lives to a screeching halt, I am grateful for the travel I’ve been able to do in the past and looking forward to the future. It’s hard to believe but about a year ago I was happily road tripping through Nevada, Arizona, and Utah to celebrate the new year. You can see more about that trip in my Instagram highlights, where I even wish everyone a great 2020 (ouch).

One of my stops was in Sedona, a town of stunning red rocks and vortexes, or energy centers. The scenery was beautiful and while I don’t really “get” the whole vortex thing, it definitely adds to the quirk and charm that is Sedona. Also, the food! I had some really great meals in Sedona.

I loved the Wildflower Bread Company, a local bakery that felt like an upscale Panera Bread. I had a sweet potato and greens bowl topped with a fried egg for breakfast and I knew that I wanted to replicate it at home. I realized in my research for this piece that Wildflower has locations throughout Arizona, so it’s not quite as Sedona-specific as I originally thought, but it doesn’t matter because it was delicious regardless. Plus, they have done some really amazing work supporting local institutions in their communities. The Sedona location, for example, helps support the public library, donates excess food to shelters, and partners with other local charities.

This bowl is warm, bursting with nutrients and fall flavors with its use of kale, pepitas (pumpkin seeds), and sweet potatoes. Let’s make it! And if you do try this out, let me know how it goes in the comments.


The thing I like about bowls is how they are customizable – if you are really averse to an ingredient, it’s easy to change! Bowls are also a great way to cook for several days at once. I often find myself roasting more sweet potato and onions than I know I’ll need – since I have to go through the trouble of turning on the oven, might as well make it worth my time. And the final thing I love about this bowl is that you can eat it any time of day – breakfast, lunch, dinner, brunch, it works all the time although I am partial to brunch.

In this recipe I use the same ingredients from Wildflower – sweet potatoes, kale, red onions, red peppers, eggs, goat cheese, and pepitas. I like using baby kale here since it’s not as bitter, but other kale varieties or spinach work well too. I also loved this black truffle goat cheese by Laura Chenel I found in my grocery store – bit of a splurge but worth every cent (no sponsorship, just love). I tried this recipe two ways, one when I roasted the red peppers myself and the other where I bought the jar of roasted red peppers. I’m recommending for the ease of buying the already-roasted red peppers – while I enjoyed picking up a new skill, I didn’t think the DIY version was different enough to warrant the effort.

Roast the sweet potatoes and onions on one big pan.

Prep and chop everything else while it’s cooking. When nearly done, make the fried eggs and build your bowl. Top with Sriracha and brunch away!

Sweet Potato & Greens Bowl

4 bowls, 1 hour

Ingredients

  • 2 cups sweet potato, peeled and chopped into 1/2″ cubes
  • 2 red onions, halved and sliced
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • salt & pepper to taste
  • 8 cups baby kale (or greens of choice)
  • 4 eggs
  • 1 cup roasted red peppers, diced
  • 2 ounces goat cheese (I recommend this Black Truffle flavor, but definitely not required)
  • 4 tablespoons pepitas
  • Sriracha, to taste

Tools

  • Baking sheet
  • Parchment paper (optional)
  • Nonstick frying pan

Directions

  1. Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Lay the chopped sweet potatoes and red onion on the baking sheet and drizzle 1 tablespoon of olive oil over it. Season with salt and pepper to taste. Roast for 40-50 minutes, flipping halfway through. It’s ready when the sweet potatoes are soft and onion is cooked and sweet.
  2. Cook the eggs in a nonstick frying pan. Heat 1 teaspoon olive oil over medium heat. Once the pan is hot enough that it sizzles if water is sprinkled into it, crack eggs into the pan. Cover the pan and cook for 2 minutes or until white is set for eggs over easy. If you prefer your eggs more cooked, leave them on until you get your desired texture.
  3. Construct your bowl: 2 cups kale, 1/2 cup roasted red peppers, 1 tablespoon pepitas, 1/2 ounce goat cheese, 1/2 caramelized onion, 1/2 cup roasted sweet potato, 1 fried egg, and drizzle Sriracha on top.

6 Comments Add yours

    1. Thanks for stopping by!

      Like

  1. Beautiful images of Sedona and that recipe looks wonderful (except I would have to scramble my eggs for the top) – I might make it 🙂

    Liked by 1 person

  2. I was embarrassingly optimistic in my New Year’s 2020 post, but to be fair, who could have foreseen this? Thanks for what looks like a fantastic recipe 🙂

    Liked by 1 person

    1. Yeah, I think we were all optimistic about the new decade! Thanks for stopping by!

      Liked by 1 person

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