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Delicious Breakfast Bowl

  • Meals
  • Protein-Packed
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Prep Time 10 minutes
Cook Time
Serving Yield 1 serving

Something deliciously simple: that's what weekday mornings call for, and this breakfast bowl delivers. It's full of whole foods and healthy, high quality sources of fat, protein, and carbs like chickpeas, spinach, avocado, sweet potato, olive oil, and organic eggs—plus fresh basil and red pepper flakes to top it all off. With a few tweaks, it can be made to fit your Whole30 or paleo needs.

By: Family Farm Team


  • 2 cups baby spinach
  • 2 Pete and Gerry’s Organic Eggs
  • 1/2 ripe avocado, mashed
  • 1 sweet potato, diced
  • 1 tablespoon olive oil
  • Handful cherry tomatoes, halved
  • Fresh basil for garnish
  • 1 teaspoon fresh lemon juice
  • 1/2 cup canned chickpeas
  • Salt and freshly ground black pepper
  • Red pepper flakes (optional)


Step 1

Dice and roast sweet potatoes for about 30 minutes at 350F.

Step 2

Rinse and drain chickpeas, then add to a serving bowl with lemon juice. Mash lightly with a fork to combine. Set aside.

Step 3

Warm 1/2 tablespoon olive oil on medium heat in a pan or cast iron skillet. Add spinach and cook, stirring occasionally, until wilted. Season with salt and pepper before transferring spinach to bowl with chickpeas.

Step 4

Add another 1/2 tablespoon to the same pan over medium heat. Crack eggs into pan and fry until yolks are cooked to your liking.

Step 5

Add roasted sweet potatoes to bowl with chickpeas and spinach, then slide eggs over top. Add mashed avocado to bowl, sprinkle in halved cherry tomatoes, then top with basil leaves and red pepper flakes if desired.

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