Sweet Potato Breakfast Bowls
Hearty and nourishing sweet potato breakfast bowls made with roasted sweet potatoes and customizable toppings — a balanced, wholesome way to start the day.
Equipment
- Baking sheet
- Oven
- Mixing Bowl
Ingredients
Sweet Potato Breakfast Bowls
- 2 medium sweet potatoes peeled and cubed
- 1 tbsp olive oil
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 2 eggs fried or soft-boiled
- ½ cup avocado sliced
- Greek yogurt or cottage cheese optional topping
- fresh herbs optional garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, paprika, salt, and black pepper. Spread evenly on baking sheet.
- Roast for 22–25 minutes, flipping halfway, until tender and lightly caramelized.
- Prepare eggs to your preference while sweet potatoes roast.
- Divide roasted sweet potatoes between bowls and top with eggs, avocado, and optional yogurt or herbs.
Notes
These bowls are highly customizable — add greens, sausage, or drizzle with hot sauce for extra flavor.