This is one of my favourite cooked breakfasts – I like to make a big batch and then reheat it in the microwave with 2 eggs after my workout.


  • 1 small onion, diced
  • 1 crushed garlic
  • 2 sweet potatoes, diced
  • 1 tin black beans, drained, or 1 cup of dried black beans (pressure cooked)
  • 2 handfuls of fresh baby spinach leaves
  • 1/2 teaspoon cayenne or chilli pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch salt
  • olive oil
  • salt and pepper
  • eggs (optional)
  • avocado (optional)


Preheat the oven to 180 degrees and roast the pumpkin cubes, tossed in olive oil, for 20 minutes.

If you have a pressure cooker you can use dried black beans, pressure cooking them first (without soaking) on high for 25 minutes with a quick release. Otherwise a tin of black beans will do the same job.

Heat the olive oil in a frying pan and fry the onion and garlic on a low heat for around 5 minutes, until softened. Add the drained black beans and roasted sweet potato and stir to combine. Mix in the spices and finally add the baby spinach leaves. Cook until the spinach is just wilted, then serve with eggs the way you like them and sliced avocado.