Sweet Potato Breakfast Bowl: A Hearty, Nutritious Start to Your Day
Breakfast is often celebrated as the most important meal of the day, and it’s easy to see why when you begin your morning with something as fulfilling and nourishing as the Sweet Potato Breakfast Bowl. This dish combines the richness of roasted sweet potatoes with savory elements like eggs, bacon, and sautéed peppers and onions, creating a symphony of flavors that will energize you for the day ahead. Not only is this meal filling, but it’s also packed with vitamins, protein, and healthy fats that will keep you satisfied until lunchtime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Roasting, Sautéing, Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 large sweet potato, diced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1 tablespoon avocado oil (or olive oil)
- 1/3 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup red onion, diced
- 4 large eggs, seasoned with salt and pepper
- 4 slices of thick-cut bacon
- 1 cup greens (such as spinach or arugula)
- 1/2 avocado
- Garnish: crumbled feta (or your favorite cheese) and finely chopped cilantro
- Creamy sauce: 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1 1/2 teaspoons sriracha
Instructions
- Prepare the Sweet Potato: Preheat your oven or air fryer to 400°F (200°C). In a mixing bowl, toss the diced sweet potato with 1 tablespoon of avocado oil, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Make sure the sweet potato pieces are evenly coated in the oil and seasonings. Arrange the sweet potato cubes in a single layer on a baking sheet if you’re using the oven or in the basket of your air fryer. Roast the sweet potatoes for 15-20 minutes in the oven, or for 5-8 minutes in the air fryer. Flip the potatoes halfway through cooking to ensure they roast evenly and become tender with crispy edges.
- Cook the Bacon: While the sweet potatoes are roasting, chop the bacon into bite-sized pieces. Place a skillet over medium heat and cook the bacon until it’s crispy and golden brown, about 5-7 minutes. Once the bacon is cooked, transfer it to a paper towel-lined plate to drain excess fat, leaving a little bacon fat in the skillet. Set the bacon aside.
- Sauté the Vegetables: In the same skillet, add the diced red and green bell peppers and red onion. Sauté the vegetables for about 3-5 minutes, or until they become tender and slightly caramelized. This step adds depth and sweetness to the dish, with the sautéed vegetables providing a wonderful contrast to the roasted sweet potatoes and crispy bacon. Once the vegetables are done, remove them from the skillet and set them aside.
- Cook the Eggs: Next, it’s time to cook the eggs. You can prepare the eggs in whatever style you prefer—scrambled, fried, or boiled. If you prefer scrambled eggs, whisk the eggs with a pinch of salt and pepper, then cook them in the same skillet you used for the bacon and vegetables. If you like fried eggs, simply crack the eggs into the skillet and cook them until the whites are set, leaving the yolks runny for added richness. For boiled eggs, cook them for about 8-10 minutes, then peel and slice them. The eggs add a rich, creamy texture to the dish, and their flavor complements the sweetness of the potatoes and the savoriness of the bacon.
- Make the Creamy Sauce: While the eggs are cooking, make the creamy sauce by whisking together 1 tablespoon of mayonnaise, 1 teaspoon of lemon juice, and 1 1/2 teaspoons of sriracha. The mayonnaise gives the sauce a smooth, rich base, while the lemon juice adds a touch of brightness and the sriracha provides a spicy kick. This sauce is the perfect addition to the bowl, adding a creamy, zesty flavor that ties all the elements together.
- Assemble the Bowl: Once all the components are ready, it’s time to assemble your Sweet Potato Breakfast Bowl. Start by adding a handful of greens (such as spinach or arugula) to the bottom of each bowl. These greens provide a fresh, peppery bite that complements the richness of the eggs and bacon. Layer the roasted sweet potatoes on top of the greens, followed by the sautéed bell peppers and onions. Add the crispy bacon pieces, and then top everything with your cooked eggs. Garnish the bowl with slices of avocado, crumbled feta (or your favorite cheese), and finely chopped cilantro. Finally, drizzle the creamy sriracha sauce over the bowl, and your Sweet Potato Breakfast Bowl is ready to be served.
Notes
- Greens: If you’re not a fan of spinach or arugula, you can use other leafy greens like kale, Swiss chard, or even mixed salad greens. Each of these options will bring a slightly different flavor and texture to the dish, so feel free to experiment.
- Eggs: If you’re looking for a vegan option, you can substitute the eggs with scrambled tofu or chickpea flour scramble. These alternatives offer a similar texture to scrambled eggs and can easily be seasoned to taste.
- Bacon: For a leaner option, try turkey bacon or even a plant-based bacon substitute. These alternatives can provide a similar savory flavor and crunch without the extra fat.
- Cheese: If you prefer a different type of cheese, feel free to use goat cheese, shredded cheddar, or even vegan cheese. Each cheese offers a unique flavor profile that will change the character of the dish.
- Sauce: If you’re not a fan of spicy foods, you can make a milder sauce by using plain yogurt, a squeeze of lemon juice, and a drizzle of honey for sweetness. Alternatively, you can create a creamy dressing by mixing olive oil, balsamic vinegar, and Dijon mustard.