Sweet Potato & Egg Breakfast Bowl

📝 Ingredients

• 300 g sweet potato (1 medium)
• 1 tbsp olive oil
• ½ tsp smoked paprika + ½ tsp ground cumin
• 1 tin black beans (240 g drained)
• 4 eggs
• 60 g baby spinach
• 125 g plain yoghurt
• ½ lemon
• 10 g pumpkin seeds
• Salt, black pepper

🍴 Utensils

• Baking sheet + parchment paper
• Small saucepan
• Colander
• Bowl
• Chopping board and knife
• 2 airtight containers

📖 Steps

1. The night before, preheat the oven to 200 °C. Peel the sweet potato and cut it into 2 cm dice. On the tray lined with baking paper, toss them with the olive oil, smoked paprika, cumin, salt and pepper, then spread them out in a single layer.
2. Roast for 25 minutes, stirring halfway, until the dice are tender (the tip of a knife goes in easily) and golden at the edges. Leave to cool on the tray.
3. While they roast, bring the small saucepan of water to the boil. Gently lower in the eggs straight from the fridge using a spoon and cook for exactly 6 minutes 30 seconds at a gentle boil for soft, jammy yolks.
4. Immediately transfer the eggs to the bowl of very cold water for 5 minutes to stop the cooking. Peel them carefully under a trickle of water, starting at the wider end, where the air pocket is.
5. Drain and rinse the black beans in the colander. Empty and wipe the bowl, then make the sauce in it: mix the yoghurt with the juice of the ½ lemon, a pinch of salt and some pepper.
6. Divide the baby spinach, cooled sweet potato and black beans between the 2 containers, then place 2 whole peeled eggs in each. Put the sauce in 2 small separate pots and store everything in the fridge for up to 2 days.
7. In the morning, eat cold, or remove the eggs and reheat the rest for 1 minute 30 seconds in the microwave (never the soft-boiled eggs, they can burst). Halve the eggs, spoon over the sauce and sprinkle with pumpkin seeds.