Sweet Potato Breakfast Bowls

5 from 4 votes

These Sweet Potato Breakfast Bowls are healthy and gluten free! They're made with savory roasted sweet potatoes, black beans, and eggs.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Keyword: sweet potato bowls, savory breakfast bowl, healthy breakfast bowls with eggs,

Servings:

Calories: 596kcal

Author: Christine Rooney

Equipment

2 Baking Sheets
Skillet Nonstick or Cast Iron

Ingredients

6 cups sweet potatoes chopped
5 Tbsp. olive oil split
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. cumin
½ tsp. chili powder
½ tsp. kosher salt split
½ tsp. pepper split
4 eggs
1 can black beans or beans of choice
1 bell pepper diced
2 cups leafy greens
1-2 avocados
¼ cup cilantro or fresh herbs of choice, optional
salsa or hot sauce optional

US Customary - Metric

Instructions

For The Sweet Potatoes:

Heat oven to 400 degrees Fahrenheit.
Wash, scrub, and dry 2-4 sweet potatoes (the amount needed will vary depending on their size).
Cut the sweet potatoes into chunks, making sure they are all relatively the same size to ensure that they cook evenly (yields 6 cups chopped).
Divide the chopped sweet potatoes between 2 baking sheets (this will ensure that the baking sheet does not become crowded). Drizzle 2 Tbsp. of olive oil over each baking sheet and toss the sweet potatoes to coat.
Sprinkle ¼ tsp. each of garlic powder, onion powder, cumin, chili powder, kosher salt, and pepper over each baking sheet. Toss until completely coated in the oil and spices.
Place the baking sheets in the oven and roast for 20-22 minutes, or until the sweet potatoes are easily pierced with a fork or knife.
Remove the baking sheets from the oven and set aside.

For The Eggs:

For over easy eggs, start by placing a nonstick skillet or cast iron skillet on the stove top and heating to medium. Add 1 Tbsp. of olive oil to the skillet.
Once heated, crack 2 eggs into the skillet. Cook for a few minutes on the first side, or until the white off the eggs is set and the color is opaque (except for the ½ inch area around the yolk).
Carefully flip the eggs and cook for another 30 seconds on the second side. Sprinkle the eggs with kosher salt and pepper.
Remove the eggs and set aside. Repeat this process with the remainder of the eggs.
Heat 1 can of black beans (or beans of choice) according to the instructions.
Dice 1 bell pepper, removing the seeds and membranes (I prefer a sweeter bell pepper such as red, yellow, or orange).
Slice 1-2 ripe avocados.
Roughly chop 2 cups or so of leafy greens (any variety of lettuce, spinach, kale, or Swiss chard work great).
To Serve: Place a generous amount of the roasted sweet potatoes into a bowl. Add desired amount of the heated beans. Add some of the diced bell peppers, chopped greens, and sliced avocado. Garnish with fresh herbs and toppings of choice (optional).

Notes

These sweet potato breakfast bowls can be garnished with any of your favorite toppings. Salsa, Pico de Gallo, hot sauce, lime crema, shredded cheese, or pickled vegetables are all great options.

The eggs can be prepared any way you like. Sunny side up, over medium, poached, scrambled, soft or hard boiled all work great served with breakfast bowls.

Nutrition