Today on the blog, I’m sharing how to make Healthy Weekend Breakfast Bowls which are packed with delicious veggies and loaded with protein and contain good-for-you fats! The whole family will love it.
Top // Jeans //
Sweater from Old Navy last season (similar here & here)
Prior to a trip or bathing suit season (how is it almost here?!), I always find little ways that I can cut back that will translate to me feeling more confident in a bathing suit as well as feel healthy and keep me having loads of energy. It’s not ALL about appearance. It should be how about how we feel, first and foremost 😊. Something I’ve been doing for years is giving up bread and refined carbs before a trip or the start of bathing suit season. I’m someone who craves bread all the time, but especially on the weekend. I love sipping a latte on the couch on a Saturday morning with a buttery piece of toast. Maybe that’s grossing you out (haha!) but it’s one of my favorite little pleasures in life. 💗
Giving up bread makes me feel sooo much better, but when you have cravings for it, it can sometimes feel impossible to opt for something nutritious. That being said, without it, I feel that I have such higher energy levels, I stay full longer (because I’m choosing alternatives that are better for me) and my stomach hurts less. In my experience, giving up these types of bread-y foods for even just a month helps me tone up (particularly in the belly area) and truly makes me feel so much better.
Healthy Weekend Breakfast Bowls
Because I so often find myself craving things that are “bread-y” for breakfast, it’s hard to find substitutes that aren’t loaded with sugar. Even breakfast options that many people reach for like acaà bowls, juices, and smoothies can be loaded with sugar. Insider tip: If you’re trying to watch your sugar intake, skip fruits like banana and pineapple in your smoothies/juices and opt for things like berries, avocado, spinach, and greens.
I came up with this recipe for Healthy Weekend Breakfast Bowls before my trip to St. John for a delicious breakfast option that doesn’t include any bread! We’ve continued making them on the weekends because they’re super yummy and fill you up. The best part is that they’re man-approved! If your guy is anything like mine – then he’s not the eat-a-croissant-and-is-satisfied type of person. These are super filling which is why they’re great for the entire family.
You could chop the onion, red pepper and tomatoes in advance to make this recipe even more speedy! Plus, it can easily be modified depending on what you prefer. For example, if you don’t like sweet potatoes, use white potatoes. If you don’t like arugula, use spinach or kale. I prefer fried eggs, but you could also make scrambled or poached eggs to go in these Healthy Weekend Breakfast Bowls. One of my favorite things about this recipe is that the sweet potatoes help curb my sugar cravings!
Healthy Weekend Breakfast Bowls
Ingredients
- 4 slices bacon
- 1 small onion diced
- 1 red pepper diced
- 10 cherry tomatoes sliced in half
- 4 cups arugula
- 5 large basil leaves chopped into ribbons
- salt and pepper to taste
- 1/2 tsp garlic powder
- 2-4 Tbsp olive oil (see recipe notes)
- 2-4 eggs
- 1 avocado sliced (optional)
Instructions
- Start by frying 4 slices of bacon until desired crispness. Remove bacon from pan and put on paper towels to drain any grease. While bacon is cooking, peel and cube a medium sized sweet potato. Add sweet potato cubes to a microwave-safe bowl and add an inch of water. Microwave on high for 3 minutes. Carefully remove bowl from the microwave (bowl will be very hot, I recommend using pot holders). Drain any remaining water from bowl by pouring sweet potatoes into a colander. Chop 1 small onion until diced. Chop 1 red pepper until diced. Add diced onion and red pepper to the same pan you cooked the bacon with (if you don't want to cook in the bacon grease, either wipe clean with paper towels or use a new pan with a couple Tablespoons of olive oil). I drained about half of the grease from the pan. Cook onion and red pepper on medium heat until fragrant and translucent, about 3-4 minutes, stirring frequently. Add cubed sweet potato to the pan and add 1/2 tsp. garlic powder. Sprinkle salt and pepper, to taste. Stir sweet potato until there's some browning on the outside. Turn the heat up to medium-high if needed. Chop bacon into small pieces. Turn heat down to medium-low heat and add 4 cups of arugula to the pan, stirring frequently. It will look like a lot of arugula but it shrinks in size quickly. Add sliced cherry tomatoes. Stir for about 1 minute, incorporating all ingredients. Be careful not to have the arugula in pan too long as the texture can get slimy if cooked for too long. Turn off heat and remove pan. Add to bowls and cover with aluminum foil.In another pan, add 1 Tbsp. of olive oil over medium heat. Crack egg(s) and sprinkle salt and pepper to taste. Cook egg until desired doneness. I usually cook mine to be over medium. Add more olive oil if needed for additional eggs. Add arugula and sweet potato mixture to bowls. Top with a fried egg(s). Add sliced avocado if desired. Enjoy!
If you guys try making these Healthy Weekend Breakfast Bowls, I would love to hear from you in the comments! Try any variations of this recipe that make it even more tasty?! Let me know! 😊
