Breakfast Bowl

Ingredients

  • 1 tsp garlic paste
  • 3/4 tsp chilli powder
  • 2 tbsp olive oil, plus more for drizzling
  • 1 medium sweet potato, cut into ¾-inch pieces
  • 1 medium potato, cut into ¾-inch pieces
  • 1 small red onion, roughly chopped
  • Salt & pepper, to taste
  • 3 slices bacon
  • 1 tsp oregano
  • 1/4 cup white vinegar
  • 2 tsp ground turmeric
  • 1 egg
  • A bunch of leafy greens
  • 2 tbsp fresh parsley leaves
  • 3 tbsp fresh lemon juice
  • 1 avocado, quartered lengthwise, thinly sliced (optional)
  • Chilli flakes, to garnish
  • Smoked sea salt (optional)

Instructions:

  • Pull out the bacon from the fridge.
  • Place a rack in the centre of the oven and preheat to 230°C. Whisk the garlic paste, chilli powder, olive oil in a large bowl. Add sweet potato, potato, and onion and toss to coat; season with salt & pepper. Spread ’em out on a parchment-lined rimmed baking sheet. Roast, tossing halfway through, until golden brown in spots, approximately 25–30 minutes.
  • Meanwhile, in a skillet – lay out the bacon strips without overlapping in a cold pan. Cook over medium heat and flip the strips as needed until they reach the desired crispness, 5-8 minutes. Drain well on a paper-towel-lined plate and cut into 1″ pieces.
  • Remove sweet potato, potato & onion from the oven and toss with oregano.
  • Pour 2″ water into a saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bowl, then gently slide it into water. Poach for about 3 minutes. Using a slotted spoon, transfer it to a plate and let it drain.
  • Toss the greens, parsley, sweet potato, potato, onion with a splash of lemon juice in a large bowl. Drizzle olive oil, season with salt & pepper and toss again.
  • Add the turmeric-poached egg, crispy bacon and avocado. Sprinkle with chilli flakes.