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–+ servings

Sweet Potato Breakfast Bowls

Delicious and nutritious breakfast bowls featuring roasted sweet potatoes, sautéed spinach, eggs, and avocado, perfect for a healthy start to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 bowls
Calories 350 kcal

Ingredients
  

Vegetables and Fruits

  • 2 medium sweet potatoes Washed and peeled
  • 1 cup spinach Fresh, washed
  • 1 medium avocado Sliced

Proteins

  • 2 large eggs Cooked to preference (scrambled or fried)

Seasoning and Oils

  • 2 tablespoons olive oil For roasting sweet potatoes
  • to taste salt For seasoning
  • to taste pepper For seasoning

Instructions
 

Preparation

  • Preheat the oven to 400°F (200°C).
  • Wash and peel the sweet potatoes, then chop them into cubes.

Cooking

  • Toss the sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender.
  • In a skillet, sauté spinach until wilted.
  • Cook eggs to your preference (scrambled or fried).

Assembly

  • Assemble the bowls by layering roasted sweet potatoes, sautéed spinach, and eggs. Top with sliced avocado.

Notes

Serve the Sweet Potato Breakfast Bowls warm. They are great on their own or with a side of fruit or whole-grain toast. You can also add a drizzle of hot sauce for a spicy kick, or sprinkle some cheese on top for extra flavor. If you have leftovers, store the components separately in airtight containers in the refrigerator. Roasted sweet potatoes and sautéed spinach can last up to 3 days. Reheat them before assembling your breakfast bowls. Eggs are best cooked fresh, so try to make those each time you enjoy this dish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 14gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 8gSugar: 5g
Keyword Breakfast Bowls, Eggs, healthy breakfast, Sweet Potato, Vegetarian
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