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rainbow sweet potato bowl

Rainbow Breakfast Bowls

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  • Author: Chef Whitney Aronoff
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Healthy


A healthy and balanced rainbow breakfast bowl you’ll enjoy for any meal of the day. 


  • 1 small roasted sweet potato, about 46 ounces, diced
  • 1 handful of mixed greens, chopped
  • 1 large handful of spinach
  • 1 T fermented vegetable
  • ¼ cup red cabbage, shredded thin
  • ¼ avocado, cubed
  • 1 teaspoon olive oil
  • 12 T tahini
  • Sprinkle of dulse


  1. Preheat oven to 400 degrees. Wash sweet potato. Using a sharp knife, poke it. Place in oven and bake for 30-40 minutes, depending on its size. 
  2. Prepare the base of your salad bowl by rough chopping a handful of mix greens. Place in your bowl. 
  3. Add a large handful of spinach to a skillet along with 1-2 tablespoons of water. Turn stove on high and let spinach lightly wilt. Once you see a few pieces of spinach wilt, stir and turn off heat (the spinach will keep cooking and wilting). Remove from pan and add to your bowl over the raw greens. 
  4. Measure out 4 to 6 ounces of the sweet potato, dice into chunks. 
  5. Arrange your bowl, adding remaining ingredients including the sweet potato, fermented vegetable of choice, red cabbage and avocado. Drizzle 1 tablespoon of olive oil over the greens and cabbage. Drizzle 1 to 2 tablespoon of tahini around the bowl. Finish with a sprinkle of dulse.