Description
A nourishing breakfast bowl with roasted sweet potatoes, a perfectly jammy soft-boiled egg, slow-roasted tomatoes, and massaged kale. This high-protein, veggie-forward bowl is ideal for meal prep—make the components ahead and assemble in minutes all week long.
Ingredients
Units
Scale
For the slow-roasted tomatoes:
- 1 pint cherry tomatoes
- 3 garlic cloves, smashed
- A few sprigs fresh thyme (or basil/rosemary)
- Sea salt, to taste
- 1/4 cup extra-virgin olive oil
For the jammy eggs:
- 4–6 large eggs
- Ice bath (large bowl filled with ice and cold water)
For the bowl:
- 1 medium sweet potato, cubed
- 2 tablespoons olive oil, divided
- Sea salt and black pepper, to taste
- 2 cups lacinato kale, stems removed and torn into bite-sized pieces
- 1 jammy egg (soft-boiled)
- 1/4 cup slow-roasted tomatoes
- 2 tablespoons crumbled feta cheese
- 1 teaspoon fresh thyme leaves
- 1 scallion, thinly sliced
- Everything Bagel seasoning, to taste
- Drizzle of olive oil
Instructions
- Slow-roast the tomatoes: Preheat oven to 300°F. On a baking sheet, toss cherry tomatoes with garlic, thyme, salt, and olive oil. Roast for about 1 hour, until tomatoes burst and caramelize. Let cool, then store in an airtight container in the fridge for up to 2 weeks.
- Roast the sweet potatoes: Increase oven temperature to 425°F. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender. Store in the fridge for up to 5 days.
- Make the jammy eggs: Bring a pot of water to a rolling boil. Gently lower eggs into the water using a slotted spoon. Set a timer for exactly 7 minutes. While eggs cook, prepare an ice bath. When timer goes off, immediately transfer eggs to ice bath and let sit for 5 minutes. Peel under cool running water. Store peeled eggs in the fridge for up to 4 days.
- Massage the kale: In a large bowl, add torn kale pieces. Drizzle with remaining 1 tablespoon olive oil and a pinch of salt. Massage kale with your hands for 2-3 minutes until it becomes silky and tender. Store in the fridge for 3-4 days.
- Assemble the bowl: Add roasted sweet potatoes to a shallow bowl. Place a handful of massaged kale alongside. Nestle the jammy egg in the center and spoon slow-roasted tomatoes over everything.
- Finish and serve: Crumble feta over the top. Garnish with fresh thyme, sliced scallions, and a generous sprinkle of Everything Bagel seasoning. Drizzle with olive oil and serve warm, at room temperature, or chilled.
- Prep Time: 20
- Cook Time: 60
Keywords: savory breakfast bowl, sweet potato and egg breakfast bowl