Breakfast Bowl
Priya Nair
@priyanairkitchen
Prep
15 min
Cook
5 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Roast for texture
Toss the sweet potato and chickpeas with the oil, paprika, and salt and roast at 425°F (220°C) for 25 minutes until browned and the chickpeas have started to crisp.
💡Spread across two trays if it looks crowded — crisp edges are what make this bowl worth eating.
Make the dressing
Whisk the yoghurt, lemon juice, dill, garlic, salt, and pepper, loosening with water until pourable.
Soft-boil the eggs
Boil the eggs for 6.5 minutes, then plunge into ice water and peel. Jammy yolks act as a second sauce.
Wilt the spinach
Toss the spinach through the hot roast vegetables straight from the oven so it wilts without needing a separate pan.
Assemble
Build bowls with grains, the roast mixture, avocado, and halved eggs. Spoon the dressing over and add chilli flakes.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
Store the components separately for meal prep — everything except the avocado keeps 4 days. Boil the eggs fresh each morning or store them peeled in cold water.
- •Vegan: Skip the egg, use a tahini dressing, and add extra chickpeas.
- •Grain-free: Serve over more greens or cauliflower rice.
- •Add: Any leftover roast vegetables slot straight in.
Nutrition & Safety
Calories
486kcal
Protein
20g
Carbs
48g
Fat
24g
⚠️ Allergen & Safety Note
This recipe contains egg and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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