What’s better then a combination of roasted sweet potatoes, eggs, avocado and sautéed greens at breakfast? I don’t think there is one! This Sweet Potato Breakfast Bowl makes for a balanced meal that’s perfect to prep for an easy breakfast during the week too. It’s packed with protein and full of flavor too.
If you’re looking for a new way to switch up breakfast, these Sweet Potato Breakfast Bowls are for you! This is one of my favorite breakfast bowls, along with my savory breakfast bowl and breakfast hash. Not only are they perfect to prep ahead of the week, but they will keep you satisfied all morning long.
These bowls are packed with flavor and full of nourishing foods that will leave you feeling good too. I make sure to start my day with a nourishing breakfast to start the day off right and I aim for a breakfast that includes protein to keep me feeling full too!
The best part about these bowls is everything can be prepped ahead of time! You can roast a batch of sweet potatoes, easily prepare a jar of pickled onions, and make as many hard boiled eggs as you want. If you want to prepare your bowls ahead of time, try to keep them in sealed glass containers in the fridge for easy access and storage.
What you need for Sweet Potato Breakfast Bowl
- Sweet Potato – Leave the skin on the sweet potatoes for extra fiber and flavor. If you prefer not to use sweet potatoes (or don’t have them) russet potatoes go well in this bowl too!
- Eggs – Eggs add satisfying protein to this breakfast bowl. The directions are for hard-boiled, but if you prefer softer eggs, just reduce the boiling time from 12 minutes to 8 minutes.
- Spinach – Fresh spinach works best, but if you only have frozen, thaw and squeeze out any excess moisture before heating to keep the spinach from making the bowl soggy.
- Avocado – Adds heart-healthy fat that will keep you full all morning long!
- Pickled onions – Once you try them, you’ll want to put them on everything!
- Trader Joe’s Ajika Georgian Seasoning Blend – This seasoning is inspired by a staple in the Republic of Georgia. It’s got a little heat, garlic and an aromatic mix of coriander, fenugreek, and marigold petals. If you can’t find this, use another savory and spicy seasoning of choice.
- Sea salt
- Black Pepper
- Red Pepper Flakes
How to make this breakfast bowl
Roast the sweet potatoes
- Start by preheating the oven to 400 degrees. Chop up the sweet potato into even pieces and spray with avocado oil spray.
- Add Trader Joe’s Ajika Georgian Seasoning Blend on top.
- Bake for 40 minutes (flipping halfway through).
Hard boil eggs & wilt spinach
- Heat water in a small pot over medium-high to high heat. Once boiling, place 2 eggs gently in the water and set timer for 12 minutes.
- Prepare an ice bath for eggs by adding ice cubes to a bowl of water. After the eggs have boiled for 12 minutes, remove the eggs and add to the ice bath.
- Wilt spinach by heating a pan over medium heat. Add fresh spinach to the hot pan and sprinkle with sea salt and pepper. Gently stir to wilt, then remove from heat.
Make pickled onions
- Start by cutting the red onion in half, then thinly slice each half. Set the onion slices aside to make the brine.
- Add 6 ounces of water to a small pot and bring it to a boil on the stove.
- Put in 1 tbsp salt with 1 tbsp white sugar into a mason jar. Add the red onion slices.
- Pour the boiling water into the mason jar and fill the rest of the jar with white vinegar. Place the lid on the mason jar and give it a quick shake so everything is well combined.
- Use in this breakfast bowl and store the extras in the fridge for up to a week.
Assemble the sweet potato breakfast bowl
- Prepare breakfast bowl by adding the roasted sweet potato, hardboiled eggs, wilted spinach, pickled onions and avocado slices to a bowl. Sprinkle fresh cilantro and red pepper flakes on top.
How to store Sweet Potato Breakfast Bowl:
This is the perfect meal prep breakfast. Make everything on the weekend so they’re read to go each morning! I like to store all the ingredients for the Sweet Potato Breakfast Bowl in a sealed container in the fridge. I like these for easy storage. These Porter Bowls are also great to use for the pickled onions or any other storage needs.
If you like this recipe, you may enjoy these on One Balanced Life:
A balanced meal includes protein, fat and carbs! In the sweet potato breakfast bowl, the protein is the hardboiled eggs, the fat is from avocado and the healthy carbohydrates come from sweet potatoes.
All of these prepared ingredients will last up to 2-3 days in the fridge. You can easily reheat them in the microwave to warm up before eating or enjoy cold. Whichever you prefer! Add the avocado on the day you plan to eat them to prevent them from browning.
Yes! Sweet potatoes are full of fiber, vitamin A, and potassium. They’re the perfect carbohydrate source to pair with eggs, yogurt, or even a big scoop of almond butter!
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Sweet Potato Breakfast Bowl
This Sweet Potato Breakfast Bowl makes for a balanced breakfast that’s full of flavor and perfect to meal prep for the week! It’s loaded with nourishing foods that will be a great way to start the day.
- 1 sweet potato, chopped
- 2 eggs, hardboiled
- 2 cups spinach
- 1 tbsp Ajika Georgian Seasoning Blend (from trader joes)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 avocado, sliced
- For the pickled onions:
- 1 red onion
- 1 tbsp salt
- 1 tbsp sugar
- 6oz water
- 1/4 cup white vinegar
- optional: red pepper flakes, fresh cilantro
- Preheat oven to 400 degrees.
- Chop up sweet potato and place on baking sheet. Coat with avocado oil spray and Ajika Georgian Seasoning blend.
- Bake for 40 minutes. Flipping half way through.
- Prepare hardboiled eggs by heating up small pot to boil. Once boiling, place 2 eggs gently in the water and set timer for 12 minutes.
- Prepare ice bath for eggs once finished boiling.
- In pan on medium to low heat, add 2 cups of fresh spinach with sea salt and pepper to wilt.
- Prepare pickled onions by chopping up the onion length wise to “C” slices. Set aside.
- Heat up 6oz water in the microwave for 2 1/2 minutes or on the stove. Add onion to jar with 1 tbsp sugar and 1 tbsp salt.
- Once water has boiled, add to jar and top off with white vinegar to fill the jar completely. Let sit on counter before placing in the fridge.
- Prepare breakfast bowl by adding sweet potato, hardboiled eggs, sauteed spinach, pickled onions and avocado to a bowl. Add fresh cilantro and red pepper flakes on top.
Recipe for pickled onions will make enough for multiple servings.
Pickled onions are best when prepared a day before enjoying.
Amount Per Serving:
until next time…