Macro Breakfast Bowl

Ingredients

• 2 large eggs
• 2 chicken sausages (or turkey)
• 150g sweet potato, peeled and diced into 1cm cubes
• 40g baby spinach
• Half an avocado, sliced
• 1 tbsp olive oil
• Half tsp smoked paprika
• Salt and black pepper

Method

Heat the oven to 200°C and toss the sweet potato cubes with half the olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on a small baking tray — crowding them steams rather than roasts them, so give them space. Roast for 20 minutes until the edges turn golden and the flesh yields easily to a fork. The Maillard reaction on the surface concentrates sweetness and creates textural contrast against the soft interior. If you're pressed for time, a microwave will soften the potato in 4 minutes, but you'll lose the caramelisation and the bowl becomes one-note.

While the potato roasts, halve the sausages lengthwise. Place them cut-side down in a cold pan and turn the heat to medium-high. This allows the fat to render gradually and carry the smoked paprika flavour through the meat. Cook for 3–4 minutes without moving them — they'll develop a brown crust through direct contact with the pan. Flip and cook the other side for another 3–4 minutes until the centre is hot and no pink remains. Set aside on a warm plate.

Return the pan to medium heat with a splash of the remaining olive oil. Add the spinach and stir constantly for 30 seconds — any longer and it turns bitter and releases too much liquid. The leaves should be just tender and glossy, not collapsed into a sludge. Set aside with the sausages.

For the eggs, choose your method: searing a fried egg in the same pan (basting the yolk with hot oil gives you a runny centre and crisp edges) or eggs|poaching them in simmering salted water for 3 minutes until the white sets but the yolk stays liquid. A poached egg distributes its creaminess evenly across the bowl.

Assemble on a warm plate: sweet potato base, sausages and wilted spinach alongside, eggs on top. Slice the avocado half and lay it over the eggs. Season the whole thing with black pepper. The fat from the egg yolk, avocado, and rendered sausage fat emulsifies with the starch from the potato — this is why the bowl holds together instead of separating into its components.