Spiced sweet potato, a soft-boiled egg and fresh pickled onion make this breakfast bowl a savory way to start the day. The lemon-tahini sauce brings it all together.
Sweet potato gives this breakfast bowl substance and a soft, almost creamy center. In the oven, the cubes caramelize at the edges; cumin makes their sweetness a little earthier and spicier. Cut the pieces to about the same size, around two centimeters, so they cook evenly. Spread them out on the baking sheet: if they’re piled on top of one another, they’ll steam rather than develop browned edges. A hot oven and plenty of space matter more here than extra oil.
Tahini, made from sesame seeds, turns into a smooth sauce with lemon juice and cold water. Tahini can be firm or quite runny in the jar, so add the water a little at a time. At first, the mixture may seem thicker; keep stirring, then add a little more water until the sauce runs off a spoon. Taste before adding salt, since tahini varies by brand. If the sauce is too sharp, a little extra water will help; more lemon makes it fresher.
The pickled red onion adds tang and a little bite alongside the soft potato and egg. Slicing it thinly helps: the slices take on some flavor in a short time while staying crisp. Rice vinegar or white wine vinegar can replace regular vinegar. Feel free to let the onion sit longer if you want to prepare it ahead; keep it covered in the fridge and use a clean fork to take portions from the jar.
Cook the egg just long enough to keep the yolk soft, but don’t leave it in hot water after cooking: it will continue to cook. An extra minute gives you a firmer but still creamy yolk. If you don’t use cilantro, you can use parsley instead; it adds a milder, green note. The herbs aren’t just for decoration: their fresh flavor lifts the roasted, creamy elements.
Serve the bowls as soon as the potato comes out of the oven, so the sauce and egg don’t cool down. The components are also easy to make ahead: store the roasted potato, sauce and pickled onion separately in the fridge, and heat the potato all the way through before serving. It’s best to serve the egg freshly cooked. An extra lemon wedge lets everyone make their bowl brighter to taste; bread is delicious for mopping up the last of the tahini sauce.
Preheat the oven to 220 °C (fan 200 °C). Toss the sweet potato on a baking sheet with the olive oil, cumin and salt. Spread the cubes out and roast for 25–30 minutes, until tender with golden-brown edges. Turn them halfway through.
Meanwhile, combine the red onion with the white wine vinegar, 2 tablespoons of water and the sugar. Set aside, tossing occasionally.
Cook the eggs in gently boiling water for 6½ minutes. Rinse them under cold water, peel carefully and cut in half.
Stir the tahini with the lemon juice and 2 tablespoons of cold water until smooth. Add more water if needed, until the sauce is thin enough to pour.
Divide the warm sweet potato between two bowls. Place half an egg and some drained pickled onion in each bowl. Spoon over the tahini sauce and finish with cilantro or parsley. Serve with extra lemon wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.