Paleo Indian Brunch Bowl
A delicious and healthy paleo-friendly brunch bowl with Indian flavors
10m
Prep Time
20m
Cook Time
2
Servings
Ingredients
2 tbsp coconut oil
4 eggs
1 sweet potato, peeled and cubed
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2 cups fresh spinach
1 avocado, sliced
2 tbsp chopped fresh cilantro (optional)
Instructions
Step 1
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat.
Step 2
Add the sweet potato and cook for 8-10 minutes or until tender, stirring occasionally.
Step 3
Stir in the cumin, coriander, paprika, turmeric, salt, and black pepper and cook for 1-2 minutes or until fragrant.
Step 4
Add the spinach to the pan and cook for 1-2 minutes or until wilted.
Step 5
Remove the vegetables from the pan and set aside.
Step 6
In the same pan, heat the remaining tablespoon of coconut oil over medium-high heat.
Step 7
Crack the eggs into the pan and cook to your desired doneness.
Step 8
To assemble the bowls, divide the sweet potato mixture between two bowls and top each with a sliced avocado and a cooked egg.
Step 9
Sprinkle with fresh cilantro if desired.