Sweet Potato Breakfast Bowl

This roasted sweet potato breakfast bowl is the kind of nourishing, whole-food meal that fuels your morning without fuss. It’s colorful, flavorful, and full of texture — featuring crispy roasted sweet potatoes, fluffy scrambled eggs, fresh avocado, and cherry tomatoes. It's easy to prepare, completely customizable, and naturally gluten-free and vegetarian.

This recipe is simple, bright, and balanced — perfect for everyday breakfasts or weekend brunches.

Why You’ll Love This Recipe:

One-pan roasted sweet potatoes = minimal cleanup

1. Packed with fiber, protein, and healthy fats

2. Easy to meal prep or make fresh in under 30 minutes

3. Naturally gluten-free, vegetarian, and dairy-free friendly

4. Easily customizable with toppings like salsa, greens, or feta

Final Thoughts:

This Roasted Sweet Potato Breakfast Bowl is the ultimate clean and satisfying start to your day. Whether you’re building it fresh in the morning or meal-prepping for the week ahead, it’s packed with nourishing ingredients and bold flavor. With the creamy avocado, juicy tomatoes, and fluffy eggs, every bite is balanced and crave-worthy.

Perfect for busy mornings, lazy weekends, or anytime you need a power-packed breakfast that actually tastes amazing.

Yield: 2 servings

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Sweet Potato Breakfast Bowl

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This roasted sweet potato breakfast bowlis the kind of nourishing, whole-food meal that fuels your morning without fuss. It’s colorful, flavorful, and full of texture — featuring crispy roasted sweet potatoes, fluffy scrambled eggs, fresh avocado, and cherry tomatoes. It's easy to prepare, completely customizable, and naturally gluten-free and vegetarian.

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Ingredients

For the Roasted Sweet Potatoes

• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• Salt and pepper to taste

For the Bowl

• 2 large eggs
• 1 tsp butter or olive oil (for scrambling)
• ½ avocado, sliced
• ½ cup cherry tomatoes, halved
• Optional toppings: chopped cilantro, feta, hot sauce, lime wedges

Instructions

1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and golden brown on the edges.
2. In a small skillet over medium heat, melt butter or heat oil. Whisk eggs in a bowl, then pour into the pan. Gently scramble until soft and just set, about 2–3 minutes. Season with salt and pepper.
3. Divide the roasted sweet potatoes between two bowls. Top with scrambled eggs, sliced avocado, and cherry tomatoes.
4. Add optional toppings like feta, cilantro, or hot sauce if desired.

Notes

Make it spicy: Add jalapeños, chipotle mayo, or a dash of cayenne to the sweet potatoes.

Add greens: Toss in arugula or spinach for extra nutrients.

Vegan version: Swap scrambled eggs for tofu scramble.

Meal prep tip: Roast a batch of sweet potatoes and store in the fridge to assemble bowls all week.

Nutrition Facts

Calories

389

Carbs

41 g

Cholesterol

186 mg

Fat

22 g

Fiber

9 g

Net carbs

32 g

Protein

10 g

Sat. Fat

4 g

Sodium

270 mg

Sugar

9 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.