Savory Sweet Potato Spinach Buddha Bowl
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This is not the meal I intended to make. I had my sights set on a quinoa, chickpea, spinach bowl with a tangy, citrus, olive oil dressing. As I started to cook (aka pulled out a pot), I realized I didn't buy quinoa. Okay, no worries, can totally do without it - I'll just switch it to a hearty sweet potato black bean bowl. Started to get going on that (aka grabbed the can of black beans), when I realized that the kitchen I'm using doesn't have a can opener... slightly bigger problem. I considered taking a stab at opening the can with a knife, but visions of slicing my hand open quickly took me in a different direction.
Luckily, I had all the ingredients on hand for my foolproof go-to meal. The ingredients are simple: sweet potato, spinach, extra virgin olive oil, egg, salt, and pepper. They speak for themselves. Even now, when I am in the most expensive place I have ever lived (thanks, Bay Area), I can always find these ingredients for relatively cheap.
This bowl is a tasty balance between the healthy fats in the olive oil, the complex carbohydrates in the sweet potato, fiber and antioxidants in the spinach, and protein in the egg.
Savory Sweet Potato Spinach Buddha Bowl
Ingredients:
- 1 sweet potato, diced
- 2 cups spinach
- 3 tsp extra virgin olive oil, divided
- 1 egg
- Salt and pepper, to taste
Directions:
1. Heat a sauté pan to about medium heat, then add about 2 tsp of olive oil.
2. Add the diced sweet potato and cook for about 12 minutes, stirring occasionally. Turn down the heat if the potatoes start to burn. Add salt and pepper to taste.
3. Wash and dry spinach, then place in a bowl.
4. When the sweet potatoes are fork tender, remove them from the pan.
5. Add the remaining olive oil to the pan, and cook egg sunny-side up.
6. Combine ingredients in a bowl, season to your liking, and enjoy!
- 1 sweet potato, diced
- 2 cups spinach
- 3 tsp, divided extra virgin olive oil
- 1 egg
- Salt and pepper, to taste
