I’ve always loved starting my day with something hearty and wholesome, and this Sweet Potato Breakfast bowl is exactly that. It’s warm, comforting, and packed with nutrients to keep you going all morning long.
The natural sweetness of roasted sweet potatoes pairs so well with savory toppings like eggs, avocado, and spices. Plus, it’s incredibly versatile, you can customize it however you like!
Whether you’re looking for a quick weekday breakfast or a weekend brunch favorite, this dish is a winner. It brings together the best of a breakfast hash, a nourishing bowl, and a hint of indulgence all in one. Let’s dive in and create your new favorite morning meal!
What’s Inside This Recipe?
Ingredients for the Perfect Sweet Potato Breakfast Bowl
To make this recipe simple and stress-free, I’ve listed everything you’ll need below. These ingredients are easy to find, and you might already have most of them at home!
- 2 medium sweet potatoes, peeled and diced into small cubes
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon smoked paprika (optional, for a smoky kick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 avocado, sliced
- 2 tablespoons crumbled feta cheese (or substitute with your favorite cheese)
- 1 handful of baby spinach or arugula (optional, for added greens)
- Hot sauce or salsa (optional, for serving)
For this recipe, you’ll need a baking sheet, a skillet, and a small pot to cook the eggs.
Now that you’ve gathered everything, let’s get cooking!
How to Make a Sweet Potato Breakfast Bowl Step by Step
Making this breakfast bowl is super easy, and I’ll guide you every step of the way. You’ll love how the flavors come together!
Step 1: Roast the sweet potatoes
Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread them out evenly on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until they’re golden and tender.
Step 2: Cook the eggs
While the sweet potatoes are roasting, cook your eggs. You can fry, scramble, or poach them—whatever you prefer.
I love poached eggs for that runny yolk, but fried eggs with crispy edges are also amazing for this recipe.
Step 3: Assemble the bowl
Once the sweet potatoes are done, divide them between two bowls. Add a handful of baby spinach or arugula to each bowl if you’re using greens. Top with the cooked eggs, sliced avocado, and crumbled feta cheese.
Step 4: Add the finishing touches
Drizzle your breakfast bowl with hot sauce or salsa for an extra burst of flavor. You can also sprinkle on some fresh herbs like parsley or cilantro if you’d like. Grab a fork and dig in!
Sweet Potato Breakfast Recipe Variations and Customization Ideas
This sweet potato breakfast bowl is endlessly adaptable, so feel free to make it your own. Here are a few ideas to inspire you:
Vegetarian version: Skip the eggs and add some roasted chickpeas or black beans for plant-based protein. A dollop of hummus or tahini sauce also works beautifully.
Gluten-free option: This recipe is naturally gluten-free, so no swaps are needed! Just double-check your toppings like salsa or hot sauce to ensure they’re gluten-free.
Low-carb twist: Swap out half the sweet potatoes for roasted cauliflower or zucchini to lower the carbs while keeping the bowl just as filling.
Kid-friendly version: Make a mini version with scrambled eggs and a little shredded cheese on top. Most kids love sweet potatoes, so this is an easy win.
Got leftovers? You can store the roasted sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet, then add fresh toppings for a quick breakfast or lunch.
Frequently Asked Questions About Sweet Potato Breakfast Bowls
Can I use other vegetables in this recipe?
Absolutely! You can add or substitute veggies like bell peppers, onions, or zucchini. Roast them alongside the sweet potatoes for a colorful and flavorful mix.
What’s the best way to meal prep this breakfast bowl?
You can roast a big batch of sweet potatoes ahead of time and store them in the fridge. Then, simply reheat and assemble your bowls with fresh eggs and toppings in the morning. It’s a great time-saver!
Can I make this recipe vegan?
Yes, this recipe is easy to make vegan. Replace the eggs with tofu scramble or roasted chickpeas and skip the feta cheese. You can drizzle tahini or your favorite vegan sauce on top for extra flavor.
Can I use regular potatoes instead of sweet potatoes?
Sure! Regular potatoes work just as well, though they’ll have a slightly different flavor. Yukon gold or red potatoes are great options for roasting.
What can I serve with this breakfast bowl?
This dish is pretty filling on its own, but you can serve it with a side of toast, fresh fruit, or even a smoothie for a complete breakfast spread.
Try This Sweet Potato Breakfast Bowl Today!
There’s nothing better than starting your day with a meal that’s both delicious and nourishing. This Sweet Potato Breakfast Bowl checks all the boxes, it’s easy to make, packed with flavor, and endlessly customizable. I can’t wait for you to try it!
If you make this recipe, I’d love to hear how it turned out. Leave a comment below or share your creation on social media.
Don’t forget to tag me so I can see your amazing breakfast bowls! Looking for more quick breakfast ideas? You’ll love my Easy Overnight Oats recipe.
Happy cooking!
Wanda
Sweet Potato Breakfast
Equipment
- Baking sheet
- Skillet
- Small pot
Ingredients
- 2 medium sweet potatoes peeled and diced into small cubes
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon smoked paprika optional, for a smoky kick
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 avocado sliced
- 2 tablespoons crumbled feta cheese or substitute with your favorite cheese
- 1 handful of baby spinach or arugula optional, for added greens
- Hot sauce or salsa optional, for serving
Instructions
Step 1: Roast the sweet potatoes
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread them out evenly on the baking sheet. Roast for 20–25 minutes, flipping halfway through, until they’re golden and tender.
Step 2: Cook the eggs
- While the sweet potatoes are roasting, cook your eggs. You can fry, scramble, or poach them—whatever you prefer.
- I love poached eggs for that runny yolk, but fried eggs with crispy edges are also amazing for this recipe.
Step 3: Assemble the bowl
- Once the sweet potatoes are done, divide them between two bowls. Add a handful of baby spinach or arugula to each bowl if you’re using greens. Top with the cooked eggs, sliced avocado, and crumbled feta cheese.
Step 4: Add the finishing touches
- Drizzle your breakfast bowl with hot sauce or salsa for an extra burst of flavor. You can also sprinkle on some fresh herbs like parsley or cilantro if you’d like. Grab a fork and dig in!
