Sweet Potato Egg Breakfast Bowl

Ingredients

• 2 sweet potatoes Sweet potato
• 4 eggs Eggs
• 80g Baby spinach
• 1 tomato Tomatoes
• 20ml Olive oil

Method

1. Prepare the sweet potato Heat the oven to 200°C. Wash and peel the sweet potato, then cut it into 2cm cubes.
2. Roast the sweet potato Toss the sweet potato with all the measured olive oil on a baking tray. Spread in one layer and roast for 20-25 minutes, turning halfway, until tender when pierced with a fork.
3. Boil the eggs While the sweet potato roasts, place the eggs in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for 9-10 minutes until the eggs are hard-boiled.
4. Cool and peel the eggs Drain the eggs and cool under cold running water until comfortable to handle. Peel and cut into quarters.
5. Prepare the greens Wash and drain the baby spinach. Wash the tomatoes and cut into bite-sized pieces.
6. Assemble the bowls Divide the baby spinach, tomatoes and roasted sweet potato between bowls, then add the quartered eggs.
7. Serve Serve while the sweet potato is warm.