Savory Oat and Root Vegetable Breakfast Bowls
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
An easy and affordable way to use up leftover fall produce you have on hand by adding oats!
  • 1 cup Quaker Quick 1-Minute Oats
  • 1 cup vegetable broth or water
  • 1 leftover medium roasted sweet potato
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic
  • 1 tbsp olive oil or canola oil
  • 2 eggs
  • 1 avocado (smaller sized)
  • 1 cup arugula
  • ½ cup cherry tomatoes
  • Optional additions: hot sauce, tahini, pesto
  1. Begin by cooking your oats over medium to high heat in a stovetop pan in 1 cup of vegetable broth (for added flavor) or water along with seasonings until oats become thick and fluffy.
  2. Place oats and leftover sweet potato in a large bowl alongside cherry tomatoes, arugula and avocado.
  3. On medium-high heat, crack two eggs in a pan of 1 tbsp coconut oil until the white is cooked. Top each bowl with an egg and finish with additional salt, pepper and optional hot sauce.
Recipe by Chickpea in the City at