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Hearty, filling, and delicious. These Breakfast Buddha Bowls are beyond amazing.
Buddha bowls are typically vegan inspired bowls of plant-based goodness filled with roasted vegetables, various greens, beans, avocado, healthy grains like quinoa, brown rice, barley, etc., herbs and spices. And in this case, topped with a poached egg. The greatest part about Buddha bowls is they can be completely customized to your liking or whatever you have on hand. So you do you, guys & gals!
Today’s buddha bowl is loaded with roasted sweet potatoes and broccolini, avocado, baby spinach, caramelized onions, crispy chickpeas, and topped off with a poached egg. All I can say is by the time I was done with my “photoshoot” per say, Alessandro was completely finished with his bowl! Ruudeeeeeee.
It’s okay, I tend to snap a few too many pics and by that time it’s cold, so I encourage him to go ahead. The only thing that can be challenging about buddha bowls is timing. I sauteed the sweet potatoes and broccolini in a cast iron skillet seperately, so for the sake of time and ease, i’m thinking roasting them on the same pan is the way to go! I would get those onions on the stove first and foremost, so they can start caramelizing. Low and slow, people. Caramelizing onions is actually so easy! Slice them into thin strips, heat up a little olive oil in a nonstick skillet, and throw them in. Cook over medium-low heat for 35-45 minutes, stirring occasionally and just watch them turn extra golden and delicious!
Like i mentioned earlier, feel free to add whatever you have on hand- trust me you cannot mess it up! Enjoy and happy Friday!!!
Breakfast Buddha Bowl
- Prep Time: 45 mins
- Cook Time: 25 mins
- Total Time: 1 hour 10 mins
- Yield: 2 1x
Ingredients
- FOR THE POTATOES:
- Olive oil
- 1 large sweet potato, cut into 1 inch cubes
- 3 cloves garlic, minced
- 1 green bell pepper, finely diced
- Salt and pepper
- FOR THE BROCCOLINI:
- Olive oil
- 1 small bunch Broccolini
- 2 cloves garlic
- Salt and pepper
- FOR THE CARAMELIZED ONIONS:
- Olive oil
- 2 c yellow onions, thinly sliced
- 1 T balsamic vinegar (optional)
- FOR THE BOWLS:
- 2 c baby spinach
- 1 avocado, halved
- Sesame seeds, as garnish
- 2 eggs, poached
- 1/2 c Chickpeas, canned or crispy (see my recipe for roasted turmeric Chickpeas)
Instructions
- Preheat oven to 425 and Line a large baking sheet with parchment paper.
- To caramelize onions, heat a few T oil in nonstick skillet. When oil is moderately hot, add onions and sauté for 4-5 minutes. Reduce heat to medium-low and cook another 35-45 Minutes, stirring occasionally, until very golden. Option to stir in a T of balsamic vinegar when they are done. (Yum!)
- Meanwhile, toss sweet potatoes with olive oil, garlic, bell pepper, salt and pepper, and spread in an even layer onto the left half of baking sheet.
- Do the same with Broccolini but place onto right half.
- Roast veggies for about 25 minutes, tossing halfway, until sweet potatoes are fork tender.
- To poach the eggs, crack each egg into two small bowls and set aside. Bring a pot of water to a boil. Once boiling, add a tsp of white vinegar and gently stir it around. Gently slip each egg into the boiling water and let it do its thing. Cook for 2 minutes or so. Remove egg with a slotted spoon and place onto a flat surface to let water drain/dry a bit.
- To assemble the bowls, add spinach, followed by sweet potatoes, Broccolini, caramelized onions, avocado, Chickpeas, and top with poached egg, and freshly cracked pepper. Enjoy!!
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