If you are craving a breakfast that feels both nourishing and indulgently delicious, look no further than this Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe. It perfectly balances the natural sweetness of roasted sweet potatoes with creamy avocado, fresh spinach, and protein-packed eggs to fuel your day. Every bite bursts with warm textures and vibrant colors, making it a feast for both your eyes and your appetite. Plus, it’s incredibly easy to whip up, transforming simple ingredients into a wholesome morning masterpiece that you’ll want on repeat.
Ingredients You’ll Need
This recipe relies on straightforward, fresh ingredients that come together beautifully to make a breakfast bowl that’s rich in flavor and nutrients. Each component adds something special—from the smooth richness of avocado to the earthy roasted sweetness of the potatoes and the bright pop of spinach.
- 2 medium sweet potatoes: The star of the dish, providing natural sweetness and hearty texture perfect for roasting.
- 1 tablespoon olive oil: Helps roast the sweet potatoes to a perfect golden crisp while adding a subtle fruity richness.
- 4 large eggs: The protein powerhouse, cooked your way to suit your morning mood—whether scrambled, fried, or poached.
- 1 cup fresh spinach: Adds a vibrant green color and a gentle earthiness, balanced by its tender, wilted texture.
- 1 avocado: Creamy and buttery, it brings a luscious richness that complements the warm potatoes and eggs.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/4 teaspoon black pepper: Adds a subtle kick to brighten every bite.
- 2 tablespoons Greek yogurt: A cool, tangy dollop that contrasts delightfully with the warm elements.
- 1 tablespoon chopped cilantro: Fresh and fragrant, this garnish lifts the dish with herbal brightness.
How to Make Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe
Step 1: Roast the Sweet Potatoes
Start by heating your oven to 400°F (200°C). Peel and cube the sweet potatoes so they cook evenly and develop those pleasantly crisp edges. Toss them with olive oil, salt, and pepper, spreading them out on a baking sheet to ensure every piece gets its moment to brown beautifully. Roast for about 20 to 25 minutes, stirring halfway through, until the potatoes are tender and have golden, caramelized spots that bring out their natural sweetness.
Step 2: Cook the Eggs
While the sweet potatoes roast, turn your attention to those eggs—the protein stars of this dish. Heat a skillet over medium heat and prepare your eggs exactly how you like them: sunny-side up, scrambled, or even soft-boiled. The eggs add richness, and their warmth balances the cool creaminess of the avocado beautifully in the final bowl.
Step 3: Sauté the Spinach
Using the same skillet, quickly sauté the fresh spinach just until it wilts tenderly. This step takes mere minutes but brings a punch of color and a fresh, slightly earthy flavor that brightens each spoonful of your bowl.
Step 4: Assemble the Breakfast Bowl
Now for the fun part: layering all your cooked ingredients. Divide the roasted sweet potatoes, sautéed spinach, and eggs among your serving bowls. Then, add luscious slices of creamy avocado, a generous dollop of Greek yogurt for tanginess, and sprinkle with chopped cilantro to finish with herbal freshness. This Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe is as beautiful as it is tasty.
How to Serve Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe
Garnishes
Don’t be shy with the garnishes! Extra cilantro or even a sprinkle of smoked paprika adds a layer of complexity and cheerful color. A drizzle of hot sauce or a squeeze of fresh lemon juice can also elevate the flavors, giving the bowl a zesty kick that wakes up your taste buds with every bite.
Side Dishes
This breakfast bowl is a substantial meal on its own, but if you want to round it out, consider a side of whole grain toast or a fresh fruit salad. Something light and refreshing pairs well, balancing the richness and heartiness without overwhelming your palate.
Creative Ways to Present
Presentation is everything when it comes to feeling good about your meal. Try layering your ingredients in glass bowls to show off the vivid layers, or top your bowl with colorful edible flowers for an elegant touch. You can also customize the bowl with crunchy nuts or seeds for an unexpected texture twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to three days. To preserve the vibrant avocado, it’s best to store it separately or add it fresh each morning.
Freezing
While freezing roasted sweet potatoes and cooked spinach works well, eggs and avocado do not freeze well for this bowl. For make-ahead convenience, prepare the roasted potatoes and spinach in advance and store them frozen, but cook fresh eggs and slice avocado on the day you serve.
Reheating
Reheat leftover sweet potatoes and spinach gently in a skillet or microwave until warmed through. Add fresh eggs cooked to order and sliced avocado for a quick but delicious breakfast that tastes like it’s freshly made every time.
FAQs
Can I make this breakfast bowl vegan?
Absolutely! Replace the eggs and Greek yogurt with tofu scramble and a dairy-free yogurt or a sprinkle of nutritional yeast for that cheesy umami note. The roasted sweet potatoes and spinach remain the same and still create a satisfying vegan bowl.
What kind of sweet potatoes work best?
Medium-sized orange-fleshed sweet potatoes are ideal for this recipe because of their natural sweetness and creamy texture when roasted. You can experiment with purple sweet potatoes, too, for a vibrant twist!
Is this recipe good for meal prep?
Yes! The Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe is perfect for prepping the veggies and potatoes in advance. Just cook fresh eggs each morning to keep it tasting fresh and brighten it up with avocado and yogurt just before serving.
Can I add other vegetables?
Definitely. Bell peppers, cherry tomatoes, or mushrooms can be sautéed along with the spinach to add more flavor, color, and nutrients to your bowl.
How can I make this recipe more protein-packed?
Adding beans like black beans or chickpeas, or topping the bowl with crumbled feta or a sprinkle of seeds like hemp or chia can boost the protein content while keeping the dish balanced and delicious.
Final Thoughts
This Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe is one of those easy-to-love dishes that feels like a warm hug on a plate. It’s colorful, comforting, packed with nutrients, and delicious from the first bite to the last. Whether you’re cooking for yourself or sharing with family and friends, this bowl is sure to brighten any morning and keep you energized. Give it a try and see how something so simple can taste so extraordinary!
Print
Sweet Potato Breakfast Bowl with Eggs, Spinach, and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A nutritious and colorful Sweet Potato Breakfast Bowl featuring roasted sweet potatoes, sautéed spinach, perfectly cooked eggs, creamy avocado, and a dollop of Greek yogurt, making it a wholesome and satisfying start to your day.
Ingredients
Vegetables
- 2 medium sweet potatoes
- 1 cup fresh spinach
- 1 avocado
Proteins
- 4 large eggs
- 2 tablespoons Greek yogurt
Other Ingredients
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, and black pepper to evenly coat.
- Roast Sweet Potatoes: Spread the sweet potatoes in a single layer on a baking sheet. Roast in the oven for 20–25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- Cook the Eggs: While the sweet potatoes are roasting, heat a skillet over medium heat and cook the eggs to your desired doneness.
- Sauté Spinach: In the same skillet, add the fresh spinach and sauté briefly until just wilted, which takes about a minute or two.
- Assemble Bowls: Divide the roasted sweet potatoes, sautéed spinach, and cooked eggs evenly among serving bowls.
- Add Toppings: Top each bowl with sliced avocado, a dollop of Greek yogurt, and a sprinkle of chopped cilantro to finish the dish.
Notes
- You can customize egg cooking style to your preference – scrambled, fried, or poached all work well.
- For added crunch, consider topping with toasted nuts or seeds.
- If you want extra protein, add black beans or cooked chicken.
- This breakfast bowl can be made vegan by skipping eggs and Greek yogurt or substituting with plant-based alternatives.
- Roasted sweet potatoes can be prepared ahead of time and reheated for a quick breakfast.
