The ultimate runner breakfast bowl: Japanese sweet potatoes, eggs, avocado + veggies
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
This bowl has the perfect ratio of fats, carbs and fat for recovery, but is also loaded with micronutrients and only takes about 10-15 minutes to make.
  • 1 egg
  • ⅓ cup egg whites
  • ½ tbsp coconut oil
  • 2 stalks of asparagus
  • 4 cherry tomatoes
  • 1 small/medium Japanese sweet potato (also known as Asian sweet potato, or Hannah yam)
  • ½ small avocado
  1. Chop the asparagus into 1 inch pieces and cut the cherry tomatoes in half.
  2. Stab the potato a few times with a fork, then microwave it for 3-4 minutes until it's soft, but not squishy.
  3. Heat coconut oil in pan over low/medium heat. Add in the asparagus and tomatoes. Cut the potato into small pieces and add to the pan. Cook until the potatoes start to get crispy and the veggies get soft. About 5-7 minutes.
  4. Add in the egg and egg whites to the pan and cook until done. Put it all into a bowl and top with ½ avocado. And you're done! I topped this with nutritional yeast and hot sauce.
Recipe by Hold Fast Health at