Sweet Potato & Tahini Breakfast Bowl
Servings Prep Time
1person 10minutes
Cook Time
1hour
Servings Prep Time
1person 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Scrub the sweet potato thoroughly to remove dirt from the skin, and prick it all over with a fork. Wrap the sweet potato with a sheet of aluminum foil, and bake it in the preheated oven for one hour.
  2. Meanwhile, fry one egg. (See notes for link to my blog post for “Perfect Fried Eggs.”)
  3. Once the sweet potato is done, slice open the skin and allow it to cool for a few minutes. Scrape the cooled flesh into a blender. Add the butter or coconut oil, almond milk, and salt. For a thicker texture and a more savory flavor, add 2-3 teaspoons of tahini. Blend the whole mixture until it is smooth and creamy, or mash with a fork until desired texture is reached.
  4. Spread the sweet potato mash in a bowl. Top with the egg and avocado. Drizzle the bowl liberally with the tahini and sprinkle with za’atar and/or pistachios. Enjoy!
Recipe Notes

For “Perfect Fried Eggs,” check out my blog post here!

For a nut-free version, use coconut milk in the sweet potato base. Omit the za’atar and pistachios, and sprinkle with sunflower seeds or sesame seeds.