On Tuesday, I shared my new favorite snack, savory granola. As I suggested in that post, it has been turning up everywhere, finding its way onto my salads, spreading out generously over trays of roasted zucchini or cauliflower, and even sneaking into a yogurt parfait or two. It’s so good, and I’m having a lot of fun finding different uses for it. This sweet potato breakfast bowl may be my favorite yet.
It’s no big secret that I’m a big savory breakfast person. I think Steven is finally getting used to the smell of leftovers in the morning, even if he still occasionally stares at me incredulously as I heat up a bowl of curry or pilaf. Especially now that I’m in the thick of frenzied recipe testing for the cookbook, I’ve got a lot of leftovers to contend with at home, and savory breakfasts make it easy for me to use them up. But even without the surplus of food to motivate me, I’m partial to savory breakfasts: I often find them to be more varied and filling than sweeter options.
For a while, savory oats–either my steel cut version, or my favorite turmeric chickpea oats–were my go-to. I still love them, but now that summer is here and a piping hot breakfast doesn’t always call to me, I’m expanding my options. Since lunch bowls are a mainstay for me, I’m exploring some breakfast bowl options, too.
What I love most about this particular bowl is the contrast of texture: tender sweet potato, chewy steamed kale, crispy granola. I also love the color, the vibrance of the bowl, and the fact that it’s so adaptable. If you don’t have zucchini (or it’s not in season), play around with cauliflower, broccoli, or eggplant instead. And if you’d like to switch up your greens, try collards, chard, bok choy, or mustard greens. The bowl is also good with raw greens; this morning, I tried it with baby spinach. It saved me the step of steaming, and it added a different texture to the meal.
In order to pick up the turmeric and curry in the granola, I chose to drizzle my anti-inflammatory turmeric tahini dressing (a favorite) over the bowls. You can definitely make bowl assembly faster by preparing the dressing and granola in advance! If you don’t have the dressing handy, you can swap another dressing of choice, or you can simply add a hunk of avocado to the bowl.
These bowls are an altogether wonderful way to start the day. You can prepare the components in advance, the simply steam the kale and put them together when you’re ready to eat. If you’re having company over for brunch, you can easily double the recipe, too! I’m eager to make it more often as we transition into fall, perhaps using some different, roasted winter squash (especially kabocha) in place of the sweet potato.
Hope this green and golden bowl of goodness strikes your fancy. And happy early weekend to you all–see you for a link roundup on Sunday!