Why You’ll Love This Recipe
These breakfast bowls are incredibly versatile, meal-prep friendly, and bursting with flavor and nutrition. The natural sweetness of roasted sweet potatoes pairs beautifully with earthy greens and savory add-ins like eggs, avocado, or tahini. It’s a plant-forward meal that doesn’t skimp on satisfaction. Whether you’re vegetarian, gluten-free, or simply trying to eat more whole foods, this recipe checks all the boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes, peeled and cubed
- Olive oil
- Salt and pepper
- Smoked paprika or chili powder (optional, for flavor)
- Fresh kale, spinach, or Swiss chard
- Garlic, minced
- Eggs (fried, poached, or soft-boiled) or tofu for a plant-based option
- Avocado, sliced
- Tahini or hot sauce (optional toppings)
Directions
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika or chili powder.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
- While the sweet potatoes roast, heat a bit of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add the greens and cook until wilted, about 2–3 minutes. Season lightly with salt and pepper.
- Prepare your eggs to your liking—fried, poached, soft-boiled, or scrambled.
- Assemble the bowls with a base of sweet potatoes, topped with sautéed greens, eggs or tofu, and sliced avocado.
- Drizzle with tahini or hot sauce if desired. Serve warm.
Servings and timing
This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
- Vegan: Replace eggs with pan-fried tofu or tempeh.
- Add grains: Include quinoa, brown rice, or farro for an even heartier bowl.
- Different greens: Use collard greens, arugula, or baby spinach.
- Spice it up: Add red pepper flakes, jalapeños, or chipotle sauce.
- Cheesy twist: Sprinkle with feta or goat cheese if not dairy-free.
Storage/Reheating
Store leftover components separately in airtight containers in the fridge for up to 4 days.
To reheat:
- Roast sweet potatoes can be reheated in a skillet or microwave.
- Sautéed greens can be lightly reheated on the stovetop.
- Eggs are best made fresh, but soft-boiled or poached eggs can be reheated briefly in warm water.
FAQs
Can I make this breakfast bowl ahead of time?
Yes, it’s perfect for meal prep. Store the components separately and assemble when ready to eat.
How do I keep the sweet potatoes crispy when reheating?
Reheat them in a hot skillet or oven for best texture, rather than the microwave.
Can I use frozen greens?
Yes, just make sure to thaw and drain excess liquid before sautéing.
What protein options work best for a vegan version?
Tofu, tempeh, or even chickpeas are great vegan protein options.
Can I eat this cold?
Yes, the ingredients taste great cold or at room temperature, especially in warmer months.
How can I make it more filling?
Add grains like quinoa or rice, or top with nuts and seeds for extra staying power.
What kind of sauce goes well on top?
Tahini, hot sauce, sriracha, or a lemon-tahini dressing all complement the flavors.
Are sweet potatoes healthy for breakfast?
Absolutely! They’re high in fiber, complex carbs, and antioxidants, making them a great morning choice.
Can I use regular potatoes instead?
Yes, though sweet potatoes add natural sweetness and more nutrients like beta-carotene.
How do I keep avocado from browning?
Squeeze lemon juice over the sliced avocado and store tightly sealed if prepping in advance.
Conclusion
Sweet Potato & Greens Breakfast Bowls are a nutrient-packed way to start your morning with flavor and purpose. With simple ingredients and endless customization options, this breakfast can easily become a staple in your routine. Whether you’re looking to fuel your day, prep ahead for the week, or just try something new, this wholesome bowl delivers every time.
PrintSweet Potato & Greens Breakfast Bowls
Sweet Potato & Greens Breakfast Bowls are a savory, nourishing breakfast option featuring roasted sweet potatoes, sautéed greens, and protein-rich toppings like eggs or tofu. They’re filling, flavorful, and perfect for meal prep or a hearty start to the day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast, Bowl
- Method: Roasting, Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil (divided)
- Salt and pepper to taste
- 1/2 tsp smoked paprika or chili powder (optional)
- 2 cups fresh kale, spinach, or Swiss chard, chopped
- 2 cloves garlic, minced
- 2 eggs (or tofu for vegan option)
- 1 avocado, sliced
- Tahini or hot sauce (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with 1 tbsp olive oil, salt, pepper, and smoked paprika or chili powder if using.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and caramelized.
- While potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add the greens and cook until wilted, about 2–3 minutes. Season with salt and pepper.
- Cook eggs to your preference—fried, poached, soft-boiled, or scrambled. If using tofu, pan-fry until golden.
- Assemble bowls with a base of roasted sweet potatoes, topped with sautéed greens, eggs or tofu, and sliced avocado.
- Drizzle with tahini or hot sauce if desired and serve warm.
Notes
- Store components separately for meal prep and easy reheating.
- Use lemon juice on avocado slices to prevent browning.
- Swap sweet potatoes with regular potatoes if preferred.
- Greens like arugula or collards also work well.
- Add grains like quinoa or rice for a more filling meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 185mg
