Sweet Potato Breakfast Bowl
This nourishing Sweet Potato Breakfast Bowl is the perfect blend of warm, roasted sweet potatoes, protein-packed eggs, avocado, and your favorite toppings. It's a healthy, satisfying way to start your day—full of fiber, flavor, and nutrients. Great for meal prep or a hearty weekend brunch!
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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast sweet potatoes: Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet. Roast for 20–25 minutes, flipping halfway, until golden and tender.
- Cook the eggs: While potatoes roast, prepare eggs your preferred way—fried, scrambled, or poached.
- Assemble the bowls: Divide roasted sweet potatoes between two bowls. Top each with one cooked egg, half an avocado, and a dollop of Greek yogurt if using.
- Garnish: Drizzle with hot sauce and sprinkle with chopped green onions or herbs. Add any optional toppings to personalize your bowl.
- Serve warm and enjoy!
Notes
- Make it vegan: Skip the egg and yogurt, and add tofu scramble or black beans instead.
- Meal prep: Roast a large batch of sweet potatoes and keep in the fridge for easy weekday breakfasts.
- Add grains: Quinoa or brown rice make great additions for an extra filling bowl.
- Flavor tip: Add a splash of lime juice or sprinkle of everything bagel seasoning on top.