Nourishing Breakfast Bowl Recipe

Nourishing Breakfast Bowl Recipe

This breakfast bowl reminds me of my time in Copenhagen, visiting the Torvehallerne KBH market with its vibrant ingredients, local produce, gourmet foods, beverages and desserts! Loaded with greens, wholesome brown rice, gorgeous orange sweet potato, satiating eggs and a super-tasty tahini-based dressing, this is a great recipe for preparing food mindfully and enjoying the bounty of fresh ingredients.

Serves: 2



Nourishing Breakfast Bowl Recipe

By: Lee Holmes

Loaded with greens, wholesome brown rice, sweet potato, satiating eggs and a zesty tahini-based dressing, this nourishing breakfast bowl offers a deliciously wholesome meal.


Prep time

Cook time



  • 1 sweet potato, peeled & sliced thinly lengthways
  • 2 tbsp coconut oil, melted plus extra as needed
  • 2 heaped tbsp blanched almonds
  • Sea salt & freshly ground black pepper, to taste
    2 garlic cloves, chopped
  • 2 spring onions, chopped
  • 2 cups sliced green beans
  • 1 bunch kale, stems & spines removed, roughly chopped
  • Handful baby English spinach leaves
  • 2 eggs
  • 2 cups hot cooked brown rice
  • ½ cucumber, spiralised into noodles
  • 1 avocado, peeled & sliced
  • 2 sheets nori, torn, or handful dried nori strips
  • Toasted sesame seeds, for sprinkling (optional)
  • Dressing
  • ¼ cup tahini
    60mL filtered water
  • 60mL lemon juice
    1 lemon, zested
  • Few drops liquid Stevia or sweetener of choice
  • 1½ tsp tamari or coconut aminos
  • ½ tsp ground turmeric
    ¼ tsp ground ginger


  • To make the dressing, combine all the ingredients in a jar, seal tightly and shake until combined.
  • Preheat the oven to 220°C. Place the sweet potato in a roasting tin, drizzle over half the coconut oil and bake for 10–15 mins, until cooked.
  • Season with salt and pepper.
  • Toast the almonds in a dry frying pan over medium heat and set aside.
  • Heat the remaining coconut oil in a frying pan over medium heat and sauté the garlic and spring onions for 1–2 mins. Add the beans and kale, and stir-fry for 3–4 mins, until cooked through.
  • Add the spinach and cook for 1–2 mins, until wilted. Move the greens to one side of the pan and fry the eggs to your liking, adding a little more oil if needed.
  • In two wide shallow bowls, arrange the brown rice, spiralised cucumber, cooked greens and avocado, then top with the almonds, sweet potato, nori and a fried egg. Drizzle the dressing over and sprinkle with sesame seeds, if using, and pepper.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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