Description
Warm and nutrient-dense Sweet Potato Breakfast Bowls featuring roasted sweet potatoes, sautéed spinach, a perfectly cooked egg, and creamy avocado.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup fresh spinach
- 2 large eggs
- 1 ripe avocado, sliced
- 1–2 tbsp olive oil
- Salt and black pepper to taste
- Optional toppings: salsa, crumbled feta, chopped green onions, hot sauce
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment.
- Wash the sweet potatoes and pierce each several times with a fork.
- Rub olive oil over the skins and roast on the baking sheet for 45–60 minutes until tender.
- While the potatoes roast, heat 1 tbsp olive oil in a skillet over medium heat. Sauté the spinach until wilted, about 1–2 minutes, then season and set aside.
- In the same pan, fry eggs sunny-side up or poach to your liking, about 3–4 minutes.
- When the potatoes are done, let them cool slightly, then cut in half lengthwise and scoop a bit of flesh to create a shallow well.
- Fill each potato half with sautéed spinach, an egg, avocado slices, and season. Add optional toppings and serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 186mg
Keywords: Sweet Potato Breakfast Bowls