Black bean, sweet potato, and greens breakfast bowl from Health Nut: A Feel-Good Cookbook (page 67) by Jess Damuck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swiss chard or kale for collard greens. Can use the "Benny's green salsa" recipe on page 146 or the "Salsa macha" recipe on page 276.

  • tarae1204 on April 01, 2024

    While not difficult, this recipe had a lot of moving parts and produced a lot of dishes to wash. It made four very large servings for our “breakfast for dinner,” with leftovers. Depending on size of your sweet potatoes and whether or not you add brown rice, this could easily feed six. Instead of making a salsa from scratch (she suggests two sub recipes for salsa), I blended some jarred salsa verde with half an avocado — that was delicious and easier. One could also make pickled red onions in advance. In some ways I felt like the eggs, beans, salsa and pickled onions were one distinct meal, and the chard, sweet potatoes and yogurt were another.

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