Sweet Potato Breakfast Bowls

5 from 4 votes

This savory Sweet Potato Breakfast Bowls recipe is made with roasted sweet potatoes, black beans, avocado, and eggs. Healthy and easy to make!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: breakfast bowl, sweet potato breakfast, southwest breakfast bowls, healthy breakfast bowls

Servings:

Calories: 437kcal

Author: Christine Rooney

Heat oven to 400 degrees.
Cut 2 large sweet potatoes into small cubes (about 5 cups). Try to cut the cubes into a uniform size to ensure even cooking.
Place the cubed sweet potatoes onto a baking sheet (use 2 baking sheets if sweet potatoes do not fit on 1 sheet). Drizzle 2 Tbsp. of olive oil onto the sweet potatoes. Sprinkle 2 tsp. garlic powder, 2 tsp. cumin, 1 tsp. chili powder, and ¼ tsp. each of kosher salt and pepper over the potatoes. Toss to coat in the oil and spices.
Place the sweet potatoes in the oven and roast for 22-25 minutes, shaking the pan once or twice to prevent sticking. The insides of the potatoes should be soft and the edges slightly crispy. Remove from oven once finished cooking and set aside.
Heat 1 can of black beans on the stove top according to package instructions.
Chop 2 cups of fresh spinach and mince ½ cup of fresh cilantro.
Cut an avocado in half and cut into slices or cubes.
To prepare eggs: Heat a small cast iron skillet or nonstick skillet to medium. Add 1 tsp. or so of oil to cast iron pan if using. Add eggs once pan is heated and cook for 2-3 minutes per side. Sprinkle with salt and pepper. This will cook eggs to over-medium.
Check out this post for a more complete guide to egg styles.
To assemble: Add a few scoops of sweet potatoes to a bowl. Top with a few spoonfuls of black beans, a handful of spinach, a pinch of cilantro, and diced avocado. Top with cooked egg.
Optional: Garnish with salsa, hot sauce, or jalapenos.