Sweet Potato & Kimchi Breakfast Bowl with Spicy Tofu Scramble

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 tablespoon coconut oil
• 1/2 cup kimchi, chopped
• 1/2 block firm tofu, pressed and crumbled
• 1 tablespoon soy sauce
• 1/2 teaspoon gochujang (Korean chili paste)
• 1/4 cup chopped green onions
• 1 avocado, sliced
• Sesame seeds for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with coconut oil and roast for 20 minutes, or until tender and slightly caramelized.
2. While sweet potato is roasting, prepare the tofu scramble. In a small bowl, whisk together soy sauce and gochujang.
3. Heat a non-stick skillet over medium heat. Add crumbled tofu and cook for 5 minutes, stirring occasionally.
4. Pour the soy sauce mixture over the tofu and cook for another 2-3 minutes, until the tofu is heated through and the sauce has thickened.
5. To assemble the bowl, place the roasted sweet potato in a bowl. Top with the kimchi, tofu scramble, sliced avocado, and green onions.
6. Garnish with sesame seeds and serve immediately.