Tot Breakfast Bowl

How to Make Tot Breakfast Bowl

1. 1

   Step 1: Make the sweet potato tots

   Preheat the oven to 425°F (220°C). Combine the cooked, mashed sweet potato with almond flour, one egg, olive oil and the seasoning (smoked paprika, salt and pepper); mix until a slightly sticky mixture forms. Shape into small tot-sized logs or balls and place on a parchment-lined baking sheet, spacing evenly. Bake 20–25 minutes, turning once halfway, until golden and firm.

   For this step

   • 2 cupsCooked, mashed sweet potato
   • 1/2 cupAlmond flour
   • 1 largeLarge egg (for tots)
   • 2 tbspOlive oil
   • 1 tspSeasoning (smoked paprika, salt & black pepper)
   
2. 2

   Step 2: Prepare the greens and beans

   While the tots bake, warm the drained black beans in a small skillet over medium heat for 3–4 minutes until heated through, seasoning with a pinch of salt and pepper if desired. Toss the baby spinach with a squeeze of lime juice and a light drizzle of olive oil to wilt slightly and brighten the flavor.

   For this step

   • 4 cupsBaby spinach (or mixed greens)
   • 1 can (15 oz)Black beans, drained and rinsed
   
3. 3

   Step 3: Cook the eggs

   Cook the large eggs to your preference — poached, soft-boiled, or sunny-side up all work well; allow about 3–5 minutes for runny yolks. If frying, use a nonstick skillet and a teaspoon of oil; season the eggs with a pinch of salt and pepper.

   For this step

   • 4 largeLarge eggs (for topping)
   
4. 4

   Step 4: Assemble the bowls and finish

   Divide the dressed greens and warmed black beans among four bowls, then top each with 3–4 sweet potato tots, sliced avocado and a cooked egg. Squeeze fresh lime over each bowl, sprinkle a little extra smoked paprika or cracked black pepper if you like, and serve warm.

   For this step

   • 1 largeAvocado, sliced
   • 1 mediumLime (for juice and garnish)
   

1. Preheat the oven to 425°F (220°C). Combine the cooked, mashed sweet potato with almond flour, one egg, olive oil and the seasoning (smoked paprika, salt and pepper); mix until a slightly sticky mixture forms. Shape into small tot-sized logs or balls and place on a parchment-lined baking sheet, spacing evenly. Bake 20–25 minutes, turning once halfway, until golden and firm.
2. While the tots bake, warm the drained black beans in a small skillet over medium heat for 3–4 minutes until heated through, seasoning with a pinch of salt and pepper if desired. Toss the baby spinach with a squeeze of lime juice and a light drizzle of olive oil to wilt slightly and brighten the flavor.
3. Cook the large eggs to your preference — poached, soft-boiled, or sunny-side up all work well; allow about 3–5 minutes for runny yolks. If frying, use a nonstick skillet and a teaspoon of oil; season the eggs with a pinch of salt and pepper.
4. Divide the dressed greens and warmed black beans among four bowls, then top each with 3–4 sweet potato tots, sliced avocado and a cooked egg. Squeeze fresh lime over each bowl, sprinkle a little extra smoked paprika or cracked black pepper if you like, and serve warm.