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Sweet Potato Breakfast Bowl
John

Sweet Potato Breakfast Bowl

A savory high veggie breakfast bowl with roasted sweet potatoes, spinach, eggs, avocado, and pickled onions for a nourishing start.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1 lb, diced into 1-inch cubes
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 4 cups fresh spinach
  • 4 large eggs
  • 1 ripe avocado sliced
  • 1/2 red onion thinly sliced for quick pickles
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • Fresh cilantro chopped for garnish
  • Red pepper flakes optional for heat

Equipment

  • Baking sheet
  • Skillet
  • Mason jar
  • Bowls

Method
 

  1. Preheat oven to 425°F. Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Roast 25-30 minutes, flipping halfway.
  2. Mix sliced red onion with vinegar, honey, salt, and water in a jar. Let sit 10 minutes.
  3. Heat remaining olive oil in skillet. Wilt spinach with salt. Push aside, cook eggs sunny-side up.
  4. Assemble: roasted sweet potatoes, spinach, eggs, avocado, pickled onions, cilantro, flakes.

Notes

  • Batch prep for meal prep; store components separately.
  • Add lime for brightness.
  • Vegan: Use tofu scramble.