I love “in a bowl” recipes. Dinner in a bowl. Leftovers in a bowl. And now, breakfast in a bowl. Every time I’ve made one of these bowl recipes, I’ve found them to be easy, quick, DELICIOUS, and a way to cut down on dishes (which is a must when you have 4 people living in the same house). We recently teamed up with Chelsea from A Duck’s Oven to make a breakfast bowl with our sweet, tart and a little bit tropical Pinata® apples. Not only did her savory creation fit the “bowl” bill, but it also proved to be a simple way to enjoy eating vegetables for breakfast.
Sweet potatoes and spinach are the star vegetables in this breakfast. I love the combination of sweet potatoes and our Pinata® apples, and it’s a pairing we’ve featured here before (like in this chili recipe). There’s just something about that caramelized bite of sweet potato that goes great with the crisp and juicy Pinata® apple. This bowl brings those flavors together with a scrambled egg, wilted spinach, and the most amazing garlic-tahini sauce! Check out how to make the sauce and this savory breakfast bowl in the video below.
I know that garlic doesn’t sound like the best food to start the day with, but after trying Chelsea’s creative sauce that brings garlic, tahini, and lemon juice together, I was convinced otherwise. And I think that’s just what meals-in-a-bowl are supposed to do for us. They convince us that flavors we might not put together are delicious when you do, and that sometimes, you just need to start a day with lots of vegetables for breakfast.
This savory breakfast bowl is great for filling up on vegetables for breakfast. You'll love the hint of sweetness that Pinata® apples add to this dish.
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Yield
1 bowl servings
Prep time
Cook time
Total time
Cuisine
American
In Category
breakfast
Level
Easy
Instructions
Preheat the oven to 400°F and spray a quarter sheet pan with the cooking spray or olive oil.
Peel, dice, sweet potatoes into bite-sized pieces. Roast in oven for 15 minutes, checking occasionally to prevent one side from browning too quickly.
Meanwhile, scramble one egg and cook on medium-low heat to desired consistency.
Remove the egg, add a drizzle of olive oil to pan, and saute the spinach until it wilts.
Dice the Pinata® apple into bite-sized pieces.
Make the garlic-tahini sauce. Smash the garlic clove with 1 tsp of salt using a mortar and pestle.
Add 1/3 cup of tahini and 2 TBSP of lemon juice. Stir to mix.
Add water until desired sauce consistency is reached. Add salt to taste, if desired.
Assemble the bowl by layering eggs, sweet potatoes, apples, and spinach. Drizzle with sauce. Enjoy!
Brianna joined the Stemilt family right after graduating from Washington State University (Go Cougs!) in 2007. She’s our chief communicator and writer of various fruit topics here on The Stem blog. Away from the office, Brianna is a mom of two young boys and former picky eater that has been transformed into a bit of a foodie thanks to her husband. Peaches are her favorite Stemilt fruit, but Piñata apples are a close second.
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