Wake up to the irresistible flavors of our Sweet Potato Breakfast Bowl! Packed with nutrients and ready in 15 minutes, it’s the ultimate morning treat to fuel your day with a smile.
I’m all about breakfasts lately. I just love starting the morning with a wholesome bowl of goodness to get my day going right.
I’ve mostly been rotating back and forth between poached eggs in a spicy tomato sauce (aka eggs in purgatory, aka shakshuka), and this incredible bowl of sunshine I’ve dubbed the Sweet Potato Breakfast Bowl. They’re perfect to pair with eggs, yogurt, or even a big scoop of almond butter! Anyway, just make this sweet potato bowl with an egg for savory breakfasts, and try to go easy on the hot sauce.
Table of Contents
Reasons to Love This Breakfast Bowl
- The Sweet Potato Breakfast Bowl recipe is ready in just 15 minutes, making it perfect for busy mornings when time is short.
- This grain-free Sweet Potato Breakfast Bowl is loaded with vitamins and minerals, giving you a healthy start to your day.
- You can customize the Sweet Potato Breakfast Bowl with your favorite toppings, from fruits to nuts, making it endlessly adaptable.
Recipe Ingredients
- Sweet Potato: With a natural sweetness and slightly earthy flavor, large sweet potatoes become tender and caramelized when cooked.
- Pickled Onion: Tangy and slightly sharp, pickled onions add a zesty kick to your breakfast bowl.
- Avocado: Avocado contributes a creamy, buttery texture and a mild, nutty flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Tomatoes Variation: Substitute halved cherry or grape tomatoes with diced Roma tomatoes. Roma tomatoes are equally juicy and slightly tangy.
- Topping Options: Consider adding a sprinkle of seeds like chia or pumpkin seeds for extra crunch and nutrition. Drizzle with a little hot sauce for a spicy kick or add a spoonful of hummus for creaminess. Fresh herbs like basil or parsley can brighten the flavors, while a handful of baby spinach or arugula provides a fresh, leafy touch.
How to Make Sweet Potato Breakfast Bowl
Step #1: Heat a medium skillet over medium-high heat. Spray generously with oil and add the sweet potatoes. Sauté for 3-4 minutes, tossing every 30 seconds or so, until the potatoes are lightly browned. Turn the heat down to medium-low, add a teaspoon of water, and immediately cover the pan. Let the potatoes cook for 5 minutes. Season with salt and pepper. Turn off the heat, re-cover, and let rest.
Step #2: Heat a small non-stick pan over medium heat. Spray generously with oil, then gently add the egg to the pan. Let it cook for 2-3 minutes until the white is set and the yolk is cooked to your liking. Season with salt and pepper.
Step #3: Transfer the sweet potatoes to a bowl, along with the tomatoes and avocado. Slide the egg on top, then garnish with pickled onion, cilantro, and yogurt. Serve with lime wedges for squeezing.
Expert Tips
- Pre-Cook Sweet Potatoes: For quicker meal prep, pre-cook the sweet potatoes by microwaving them for 2-3 minutes before sautéing. This softens them slightly and reduces the time needed to achieve a golden brown finish in the skillet.
- Use Avocado Tool: Save time and effort by using a 3-in-1 avocado tool that can peel, slice, and pit your avocado quickly and efficiently.
Frequently Asked Questions
You can use a poached egg for a creamy, rich texture with a slightly runny yolk. Alternatively, a fried egg adds a crispy edge or a hard-boiled egg offers a firmer option.
The sweet potatoes are done when they are tender and lightly browned on the outside. You can test them with a knife or fork; they should be soft but still hold their shape without falling apart.
Yes, you can bake the sweet potatoes in the oven. Toss them with olive oil, salt, and pepper, then spread them on a foil-lined baking sheet. Bake at 400°F (200°C) for 25-30 minutes until tender and slightly crispy. This enhances their natural sweetness and adds a delicious caramelized flavor.
Storage Info
To store your Sweet Potato Bowl leftovers, place the cooked sweet potatoes, tomatoes, and avocado in separate airtight containers and refrigerate for up to 3 days. Keep the egg and garnishes separate to maintain freshness.
To reheat, warm the sweet potatoes in the microwave or skillet until hot, then add the egg and fresh garnishes.
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Sweet Potato Breakfast Bowl Recipe
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Ingredients
- 1 cup diced sweet potato
- 1 egg - cracked into a bowl
- 1/2 cup halved cherry or grape tomatoes
- 1/4 avocado - diced
- Garnishes: Pickled onion* - chopped cilantro, Greek yogurt, lime wedges
Instructions
- Heat a medium skillet over medium-high heat. Spray generously with oil and add the sweet potatoes. Sauté for 3-4 minutes, tossing every 30 seconds or so, until the potatoes are lightly browned. Turn the heat down to medium-low, add a teaspoon of water, and immediately cover the pan. Let the potatoes cook for 5 minutes. Season with salt and pepper. Turn off the heat, re-cover, and let rest.
- Heat a small non-stick pan over medium heat. Spray generously with oil, then gently add the egg to the pan. Let it cook for 2-3 minutes until the white is set and the yolk is cooked to your liking. Season with salt and pepper.
- Transfer the sweet potatoes to a bowl, along with the tomatoes and avocado. Slide the egg on top, then garnish with pickled onion, cilantro, and yogurt. Serve with lime wedges for squeezing.
NOTES
Nutrition
Made it in under 15 minutes and it didn’t feel like a lazy morning meal. Pickled onion added a tang that lifted everything.
This is amazing! Made it for lunch today. I’ll definitely be making it again soon.
Lately it seems sweet potato recipes find me. No complaint here, as I have plenty at home and this bowl looks divine, would be happy to eat one for breakfast, and that beautifully runny egg, yum!
Totally, sweet potatoes are absolutely STALKING me lately.