High protein breakfast bowl👌🏻balanced w fiber & healthy fat, gluten free, healthy. Recipe below⬇️

Ingredients

• 1 medium Sweet Potato (peeled and diced into ½‑inch cubes)
• 1 tablespoon Olive Oil (for sautéing sweet potatoes)
• 2 large Eggs (room temperature)
• 1 tablespoon Milk (optional, for extra fluffiness in scrambled eggs)
• 0.5 cup Cottage Cheese (low‑fat)
• 0.5 medium Avocado (sliced)
• 1 cup Fresh Spinach (loosely packed, washed)
• 1 teaspoon Everything Bagel Seasoning (store‑bought blend of sesame, poppy, dried onion, garlic, and salt)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Dice Sweet Potato

   Peel the sweet potato and cut it into ½‑inch cubes.

   Time: PT5M

2. Sauté Sweet Potato

   Heat the skillet over medium heat, add olive oil, then the diced sweet potato. Sprinkle with a pinch of salt and pepper, and cook, stirring occasionally, until tender and lightly browned, about 8–10 minutes.

   Time: PT10M

   Temperature: Medium heat

3. Prepare Spinach and Avocado

   While the sweet potatoes cook, rinse the spinach and pat dry. Slice the avocado half into thin wedges.

   Time: PT3M

4. Whisk Eggs

   In a small mixing bowl, whisk the eggs with the tablespoon of milk, a pinch of salt, and a pinch of pepper until just combined.

   Time: PT2M

5. Soft‑Scramble Eggs

   Reduce the skillet heat to low. Add the whisked eggs to the pan (push the sweet potatoes to one side if using the same pan) and gently stir with a spatula, folding the eggs until they are just set but still creamy, about 3–4 minutes.

   Time: PT5M

   Temperature: Low heat

6. Assemble the Bowl

   Divide the cooked sweet potatoes between two serving bowls. Top each with a handful of fresh spinach, a scoop of cottage cheese, sliced avocado, and the soft‑scrambled eggs. Finish with a generous sprinkle of everything bagel seasoning.

   Time: PT3M

Nutrition Facts

Calories

485

Protein

26 g

Carbohydrates

34 g

Fat

26 g

Fiber

8 g