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Delicious Sweet Potato Breakfast Bowl

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A warm and nourishing Sweet Potato Breakfast Bowl made with roasted sweet potatoes, protein-rich eggs, creamy cottage cheese or yogurt, and fresh toppings for a balanced and energizing start to the day.

Ingredients

  • 2 medium sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • Salt to taste
  • Black pepper to taste
  • 4 large eggs
  • 1/2 cup cottage cheese or Greek yogurt
  • 1/4 cup sliced avocado
  • 2 tablespoons chopped nuts or seeds
  • Fresh spinach or arugula (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, cinnamon, paprika, salt, and black pepper.
  3. Spread on a baking sheet in a single layer and roast for 20–25 minutes until fork-tender and lightly caramelized.
  4. While sweet potatoes roast, cook eggs to preferred style (fried, scrambled, or poached).
  5. Assemble bowls by adding roasted sweet potatoes as the base.
  6. Top with cooked eggs, cottage cheese or Greek yogurt, sliced avocado, and chopped nuts or seeds.
  7. Add fresh spinach or arugula if desired and serve warm.

Notes

  • For a sweeter version, skip paprika and add almond butter and granola.
  • Add sautéed mushrooms or turkey sausage for a savory variation.
  • For a vegan option, use scrambled tofu and dairy-free yogurt.
  • Store roasted sweet potatoes separately in the refrigerator for up to 4 days.
  • Freeze roasted sweet potatoes for up to 1 month if needed.

Nutrition

Find it online: https://cookedbymaya.com/delicious-sweet-potato-breakfast-bowl/