Sweet Potato & Egg Breakfast Bowl
A savory pre-run bowl that does the work before you even lace up. Sweet potato loads your glycogen stores with complex carbs while eggs deliver steady protein to keep you fueled through the effort. The smoked paprika and sautéed veggies make it satisfying enough to actually want to eat at 6am - without the heaviness that slows you down on the road.
Carbs
~34g
Proteins
~14g
Bowl
The 2 to 3 hour window is key here - the olive oil and eggs slow digestion slightly, so give yourself enough time before heading out. Dice the sweet potato small and even for faster cooking. You can roast a batch of sweet potato cubes at the start of the week and keep them in the fridge, cutting prep time to under 5 minutes on a busy morning. Skip the Greek yogurt garnish if you are sensitive to dairy. For higher mileage days, add a slice of whole grain toast on the side to bump up the carb count.
You track your miles.
We'll handle the meals.
Preheat a skillet over medium-high heat. Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Cook sweet potato in the skillet for 12 to 15 minutes, stirring occasionally, until golden and tender.
Push the sweet potato to the side. Add spinach and bell pepper and sauté for 2 minutes until wilted.
Create two small wells in the pan and crack an egg into each. Cover and cook 3 to 4 minutes until whites are set and yolks are to your preference.
Transfer everything to a bowl. Serve with Greek yogurt or hot sauce if using.
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