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Sweet Potato Breakfast Bowl

Nutritious roasted sweet potato bowl topped with eggs, greens, and bacon - perfect for energizing morning meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 breakfast bowls
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 2 large sweet potatoes cubed
  • 4 large eggs
  • 2 cups fresh spinach or kale
  • 1 avocado sliced
  • 4 strips bacon cooked and chopped
Seasonings
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • salt and pepper to taste
Toppings
  • 2 tbsp pumpkin seeds
  • 1 tbsp balsamic glaze
  • red onion thinly sliced
  • fresh herbs for garnish

Equipment

  • Baking sheet
  • Large skillet
  • Mixing bowls
  • Sharp knife

Method
 

  1. Preheat oven to 425°F and line baking sheet with parchment paper.
  2. Cube sweet potatoes into uniform pieces and toss with olive oil, paprika, garlic powder, salt, and pepper.
  3. Spread seasoned sweet potatoes on baking sheet in single layer and roast 25-30 minutes until tender.
  4. Cook bacon until crispy, then sauté greens in the same skillet until wilted.
  5. Cook eggs according to preference, keeping yolks runny for best results.
  6. Assemble bowls with roasted sweet potatoes, greens, and avocado slices.
  7. Top each bowl with cooked egg, bacon, pumpkin seeds, and red onion.
  8. Drizzle with balsamic glaze and garnish with fresh herbs before serving.

Notes

Sweet potatoes can be roasted ahead for meal prep. Store in refrigerator up to 5 days. Customize with seasonal vegetables and your favorite herbs and spices.