Here we are again, a recipe that isn’t a recipe. I often make roasted sweet potatoes each week. I use the recipe in Run Fast, Cook Fast, Eat Slow for Sunday Sweet Potatoes, but you can make them however you want. When I make them, I make extra for the week to make things like this bowl.
Power Bowls
I take a cup of already roasted sweet potatoes and toss them in a cast iron skilled with some olive oil on the bottom and warm them on a low temp.
Next to them, I put a handful of spinach. I season it with salt and pepper, drizzle with some olive oil. I cook it until it just begins to wilt.
As it warms, I cook an egg in a separate skillet over easy.
To assemble, I put the potatoes on the bottom of a bowl, top with spinach, a diced half of an avocado, a sprinkling of feta, and the egg.
Season as you’d like. It’s sooooooo good.
