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
Scale
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.
