Sweet Potato Breakfast Bowl

Introduction

This Sweet Potato Breakfast Bowl is a hearty and nutritious way to start your day. Packed with roasted sweet potatoes, creamy avocado, and your choice of eggs, it offers a satisfying balance of flavors and textures. It’s easy to customize with toppings and perfect for a wholesome morning meal.

Ingredients

• 1 large sweet potato (peeled and diced)
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Salt and pepper (to taste)
• 2 eggs (fried, scrambled, or poached)
• 1 avocado (sliced)
• 2 tablespoons plain Greek yogurt or dairy-free alternative (optional)
• 1 teaspoon hot sauce or sriracha (optional)
• Chopped green onions or fresh herbs (for garnish)
• Optional toppings: sautéed spinach, black beans, pumpkin seeds, feta cheese

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast for 20–25 minutes, flipping halfway through, until they are golden and tender.
3. Step 3: While the sweet potatoes roast, cook the eggs your preferred way—fried, scrambled, or poached.
4. Step 4: Divide the roasted sweet potatoes between two bowls. Top each portion with one cooked egg, half an avocado, and a dollop of Greek yogurt if using.
5. Step 5: Drizzle hot sauce or sriracha over the bowls and sprinkle with chopped green onions or fresh herbs. Add any optional toppings you like to personalize your breakfast.
6. Step 6: Serve the bowls warm and enjoy your nutritious start to the day!

Tips & Variations

• For extra protein, add black beans or a sprinkle of feta cheese. Sautéed spinach adds a lovely green balance.
• Swap smoked paprika for chili powder if you prefer a spicier kick.
• Use dairy-free yogurt and cheese alternatives to make this recipe vegan-friendly (omit eggs or replace with tofu scramble).
• To save time, roast sweet potatoes the night before and reheat in the oven before assembling.

Storage

Store any leftover roasted sweet potatoes and cooked eggs separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes in the oven at 350°F (175°C) until warmed through, and gently reheat eggs in a skillet or microwave before assembling your bowl.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes in this recipe?

Yes, you can substitute sweet potatoes with regular potatoes or even yams, but cooking times may vary slightly.

How do I make this recipe vegan?

Replace the eggs with scrambled tofu or another plant-based protein, and use dairy-free yogurt or omit it altogether. Add more veggies or beans for extra nutrition.

Sweet Potato Breakfast Bowl with Avocado, Egg, and Spiced Roasted Sweet Potatoes Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

A nutritious and flavorful Sweet Potato Breakfast Bowl featuring roasted sweet potatoes, eggs cooked to your preference, creamy avocado, and optional toppings like Greek yogurt and hot sauce. Perfect for a wholesome morning meal packed with protein and healthy fats.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large sweet potato (peeled and diced)
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• Salt and pepper (to taste)
• 2 eggs (fried, scrambled, or poached)
• 1 avocado (sliced)

Optional Ingredients

• 2 tablespoons plain Greek yogurt or dairy-free alternative
• 1 teaspoon hot sauce or sriracha
• Chopped green onions or fresh herbs (for garnish)
• Optional toppings: sautéed spinach, black beans, pumpkin seeds, feta cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning halfway through, until they are golden and tender.
3. Cook Eggs: While the sweet potatoes are roasting, prepare the eggs according to your preference—fried, scrambled, or poached—ensuring they are cooked just how you like them.
4. Assemble Bowls: Divide the roasted sweet potatoes evenly between two bowls. Top each bowl with one cooked egg, half of the sliced avocado, and a spoonful of Greek yogurt if using for added creaminess.
5. Garnish and Serve: Drizzle each bowl with hot sauce or sriracha to taste, and sprinkle with chopped green onions or fresh herbs. Add any optional toppings such as sautéed spinach, black beans, pumpkin seeds, or feta cheese for extra flavor and texture. Serve warm and enjoy your hearty breakfast bowl.

Notes

• You can customize this bowl with various toppings like black beans or feta cheese to boost protein and flavor.
• For a vegan version, replace eggs with tofu scramble and Greek yogurt with a dairy-free alternative.
• Adjust the level of spiciness by varying the hot sauce quantity or omitting it altogether.
• The sweet potatoes can also be roasted in advance and stored in the fridge for quick assembly in the morning.
• To save time, slice the avocado just before serving to prevent browning.

Keywords: Sweet Potato Breakfast Bowl, roasted sweet potatoes, healthy breakfast, easy breakfast bowl, gluten free breakfast, avocado breakfast