Sriracha-Lime Sweet Potato Morning Bowl 

Pancakes, waffles and sausage are American morning favorites, sometimes making breakfast slack in the vegetable department. This recipe packs in sweet potatoes, bell pepper, avocado, spinach and an herb-rich dressing that comes together in a delicious, balanced and filling bowl. The zesty lime and kick of sriracha perfectly complement the potatoes’ sweetness and savory eggs.  

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  • 2 Tbsp. olive oil, divided 
  • 1 medium sweet potato, cubed 
  • 1 red bell pepper, diced 
  • Salt and pepper to taste 
  • 1 avocado, cubed 
  • 1 clove garlic, minced 
  • Salt and pepper to taste 
  • 1 cup spinach 
  • 2 eggs 
  • 2 ounces goat cheese, crumbled 
  • 2 Tbsp. roughly chopped cilantro for garnish 
  • Optional 1 Tbsp. sriracha 

Cilantro-Lime Dressing Ingredients

  • Juice of ½ lime
  • ¼ cup cilantro
  • 1 garlic clove
  • 1 tsp. honey
  • ¼ cup light mayo
  • 1 Tbsp. olive oil
  • Salt and pepper to taste 

Sriracha-Lime Sweet Potato Morning Bowl 

1. Heat 1 Tbsp. olive oil over medium-low heat. Add sweet potatoes, bell pepper, salt and pepper, and cook until sweet potatoes are fork-tender, about 15 minutes.  
While sweet potato is cooking, prepare other ingredients (cube avocado, mince garlic, make dressing) 

2. To make the dressing, combine all ingredients in a blender. 

3. Push sweet potatoes to the side, add ½ Tbsp. of olive oil, and add garlic, stirring frequently, until golden and fragrant. Add spinach and stir in until reduced in size.  

4. Combine all ingredients and add salt and pepper to taste. Add ingredients to a serving bowl. 

5. Reduce heat to low and heat ½ Tbsp. oil until slightly shimmering. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2½ minutes. Slide the eggs out of the skillet onto bowl ingredients.  

6. Dress with goat cheese, cilantro, 1 Tbsp. cilantro-lime dressing and optional sriracha. 

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