Today I am excited to share one of my simple prep-ahead breakfast recipes with you guys! It’s packed with vegetables, protein and good-for-you fats and starts my day off on a healthy foot.
A few weeks after Chase was born, I quickly realized that meal planning and prepping food on Sunday afternoons was crucial for me if I hoped to maintain a healthy diet. Of course we still have nights where a big bowl of cereal works as dinner, but planning and prepping seem to go a long way in preventing cereal for dinner every night.
Some of my favorite prep-ahead breakfast meals include egg muffins and frittatas, but sometimes my craving for runny yolks is too strong to ignore. And that’s when this breakfast bowl comes into play! Topped with creamy avocado and a sprinkle of salt and pepper, it’s irresistibly delicious… and can easily double as a tasty lunch or dinnertime meal, too!
To me, the key ingredient in this breakfast bowl is the avocado. While it may seem like an afterthought that is thrown on at the end, the healthy fats in this recipe from the avocado go a long way in keeping me feeling full and satisfied.
Avocados are incredibly nutrient dense, containing nearly 20 vitamins, minerals and phytonutrients, as well as 8 percent of the daily value of fiber per serving. The Hass Avocado Board is joining the American Diabetes Association® in the national Stop Diabetes® movement and I’m pleased to team up with them today to help increase awareness surrounding the role that good fats play in daily nutrition! Eating well to maintain a healthy weight is one of the most important things you can do to lower your risk for type 2 diabetes and heart disease and diets rich in foods containing fiber, such have avocados, have been found to potentially reduce the risk of type 2 diabetes.
Now for that recipe I promised you guys! I’m breaking this one up into two parts: The “prep ahead” part that you can prepare ahead of time and the “make when you’re ready for breakfast” part that you will want to cook up right when you’re ready to eat!
There are no real measurements to this recipe. Take a laidback approach to this one and enjoy a simple breakfast bowl without dirtying up measuring cups! The ingredients listed below will make four breakfast bowls, but the steps listed below will only make one breakfast bowl. (You’ll use the remaining ingredients to make three additional bowls throughout the week… hence the “prep ahead” approach!)
Make Ahead Avocado Breakfast Bowls
What You Will Need For Four Breakfast Bowls
- 3 sweet potatoes
- 1 large sweet onion
- 1 large red or green pepper
- 8 eggs
- 4 handfuls fresh greens (kale, spinach or collards)
- Salt and pepper to taste
- Olive oil or coconut oil
- 2 large avocados
To Make One Breakfast Bowl
- PREP AHEAD
1. Chop and roast three sweet potatoes. To make the breakfast sweet potatoes, chop three sweet potatoes (I leave the skins on!) and toss in a bit of olive oil or coconut oil, salt and pepper. (You may also add a bit more flavor by tossing them in garlic salt or Montreal Steak seasoning. Both are delicious options!) Roast in the oven for 35-40 minutes at 400 degrees, flipping halfway through. Place in a Tupperware container and store in the fridge.
2. Dice one large sweet onion and one large green or red pepper. Place in a Tupperware container and store in the fridge.
- MAKE WHEN YOU’RE READY FOR BREAKFAST
1. Heat a medium-size skillet on the stove and add olive oil or coconut oil to the pan. Add a handful of the diced onions and peppers and a large handful of greens. (I love kale and spinach!) Season with salt and pepper. Sautee until onion is translucent and greens are slightly wilted. Add a handful of the roasted sweet potatoes to the pan and cook for another minute or two, until the potatoes are warm.
2. Remove veggies and potatoes from skillet and place in a bowl.
3. In the same pan, add additional olive oil or coconut oil and cook two eggs, flipping when the whites become white and taking care not to break the yolks. Season with salt and pepper.
4. Slice an avocado.
5. Top the veggies with the eggs and 1/2 of the avocado slices. Season with additional salt and pepper, if desired. Be sure to use a fork to allow the yolks of the eggs to spread out over the veggies before digging in. This creates a “sauce”’ that is absolutely delicious!
More Avocado Recipes
- Cilantro Shrimp and Avocado Salad
- Dark Chocolate Avocado Mousse
- Avocado BBQ Chicken Salad Zucchini Boats
- Creamy Avocado Smoothie
- Edamame Avocado Black Bean Salad
Questions of the Day
- What is your favorite way to enjoy avocados?
- Do you prep any food on the weekends to make meals easier during the week? And favorite prep-ahead recipes out there?
I partnered with the Hass Avocado Board and the American Diabetes Association to share information about the important role that healthy fats play in daily nutrition. For more information, check out the Hass Avocado Board website and find them on social media: Facebook, Twitter, Instagram and Pinterest or use the hashtag #LoveOneToday. Thank you so much for your support!