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Assorted healthy recipes featuring colorful vegetables and nutritious ingredients.

Roasted Cauliflower and Sweet Potato Breakfast Bowl

A warm and nourishing breakfast bowl featuring roasted cauliflower and sweet potato, topped with silky avocado-tahini dressing and a soft-poached egg. Perfect for cozy brunches.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 450
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium head cauliflower about 1.5–2 lbs, cut into florets
  • 1 medium sweet potato peeled and cut into 1/2-inch cubes
  • 2 cups kale or Swiss chard chopped, tough stems removed
  • 1 small red onion sliced into wedges
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • to taste Salt and freshly ground black pepper
Avocado-Tahini Dressing
  • 1 ripe avocado
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice or apple cider vinegar
  • 2–3 tablespoons water to thin dressing
  • 1 small clove garlic minced (optional)
Eggs and Garnishes
  • 2 large eggs (or 4 for more servings)
  • 2 tablespoons chopped fresh parsley or cilantro
  • to taste toasted pumpkin seeds optional topping
  • to taste crumbled feta or goat cheese optional topping
  • to taste chili flakes optional topping
  • to taste yogurt or hot sauce optional topping

Method
 

Prep and Roast the Vegetables
  1. Preheat your oven to 425°F (220°C).
  2. Toss the cauliflower florets and sweet potato cubes in a large bowl with 1 tablespoon olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and black pepper.
  3. Spread them in a single layer on a lined baking tray. Roast for 20–25 minutes, flipping halfway, until edges are caramelized and tender.
  4. In the last 8–10 minutes, toss the red onion wedges with 1/2 tablespoon oil and add them to the tray.
  5. For extra char, broil for 1–2 minutes at the end, watching closely.
Wilt the Greens
  1. While the root vegetables roast, heat 1/2 tablespoon oil in a skillet over medium heat.
  2. Add the chopped kale and a pinch of salt, sauté for 2–3 minutes until wilted but still bright green.
  3. Optionally, add a splash of lemon juice or minced garlic toward the end for flavor.
Make the Avocado-Tahini Dressing
  1. In a small blender or bowl, combine the ripe avocado, tahini, lemon juice, minced garlic (if using), and 2 tablespoons of water.
  2. Blend until silky, adding more water a teaspoon at a time to reach a drizzling consistency.
  3. Refrigerate the dressing for 10 minutes to let flavors meld.
Cook the Eggs
  1. Poach, fry, or soft-scramble your eggs.
  2. For poached eggs: bring a shallow saucepan of water to a gentle simmer and add a splash of vinegar if using.
  3. Create a small whirlpool and slip each egg into the water. Cook for 3–4 minutes for a runny yolk.
  4. Remove with a slotted spoon and drain on paper towels.
Assemble the Bowls
  1. Divide the wilted greens between two bowls.
  2. Add a generous scoop of roasted cauliflower and sweet potato, top with red onion, and spoon over the avocado-tahini dressing.
  3. Place a poached or fried egg on each bowl, sprinkle with parsley or cilantro, and add optional toppings.

Notes

For storage, refrigerate components separately for best texture. Roasted vegetables and kale in one container, dressing in a jar. Eggs should be fully cooked for storage. Components keep well for 3–4 days. Roasted vegetables can be frozen; do not freeze the avocado dressing or eggs.