Sweet Potato Breakfast Bowls
A nutritious and flavorful breakfast bowl combining roasted sweet potatoes, sautéed spinach, and fresh avocado, perfect for busy mornings or leisurely brunches.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup spinach
- 2 eggs
- 1 avocado
- Salt and pepper to taste
- Olive oil
- Optional toppings (e.g., salsa, feta cheese)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them with a fork.
- Bake the sweet potatoes in the oven for 45-60 minutes, or until they’re soft.
- Heat olive oil in a pan over medium heat.
- Sauté the spinach in the pan until it wilts.
- Crack the eggs into the same pan and cook them to your liking—both scrambled or fried are great choices!
- When the sweet potatoes are done, slice them open and fluff the insides with a fork.
- Top the sweet potatoes with the sautéed spinach, cooked eggs, and slices of avocado.
- Add any extra toppings you enjoy!
- Season everything with salt and pepper to taste.
- Serve warm and savor every bite!
Notes
For a beautiful presentation, plate in a shallow bowl and garnish with herbs. Store leftovers in an airtight container in the fridge for up to 3 days.
Find it online: https://breakfastrecip.com/sweet-potato-breakfast-bowls-5/