Sweet Potato Breakfast Bowl

I would love it if you shared my recipe!

This Sweet Potato Breakfast Bowl is an easy meal for two and a nutritious way to start your day. It's stuffed with roasted sweet potatoes, a mix of vegetables, savory breakfast sausage, and eggs.

Breakfast bowls are the true MVP of breakfast. You can add all your favorite things into one big bowl, top it with eggs, and tada! The perfect breakfast!

This recipe is stuffed with roasted sweet potatoes, onions, red bell peppers, spinach, savory breakfast sausage, and eggs.

This Sweet Potato Breakfast Bowl is the perfect meal for two, so easy to make, and a healthy way to start your day!

Ingredients needed:

This recipe is pretty simple:

• Sweet potato: I used 1 large sweet potato between 2 people, but you can get a smaller one if you would like. You can also swap for a regular potato if you want to.
• Sausage: I used breakfast sausage that I cooked and crumbled. Sausage patties also work. You can omit the sausage entirely if you want to make it vegetarian. you could also swap for 4 pieces of bacon.
• Veggies: I used onion, bell pepper, and spinach. If you prefer other vegetables, feel free to swap or add them as wanted!
• Eggs: I typically make this with 2 eggs per person, but you can do 1 (or as many as you want). You can also make your eggs whichever way you prefer, I like to fry or scramble my eggs.

How to make:

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step one: roast the sweet potatoes

Preheat oven to 400° F. Peel the skin off the sweet potato and dice into 1-inch cubes. Spread out on a tin foil-lined baking sheet and drizzle with a little bit of olive oil and salt and pepper. Bake in the oven for 20-25 minutes, until the largest pieces are fork-tender.

See my tips below on cutting sweet potatoes!

step two: brown the sausage

While sweet potatoes are baking, cook the sausage in a skillet over medium heat, until browned (about 10 minutes). Remove and let drain on a paper towel-lined plate

step three: cook the veggies

In the same skillet, cook the chopped onions and bell peppers until tender and onions are golden brown, about 8-10 minutes. Put the spinach in at the last minute and cook until wilted. Remove from the heat.

step four: cook the eggs & assemble bowls

The last step is to cook your eggs, which you can make any way you want. I liked this bowl with both fried and scrambled eggs.

For scrambled eggs: whisk your eggs in a separate bowl until yolks and whites are well combined. Heat a non-stick skillet with a little oil or butter over medium-low heat. Add in the eggs and allow to heat up, then using a rubber spatula to pull the eggs from the outside of the pan to the inside. Continue to do this until the eggs are just set. Add cheese if wanted.

For fried eggs: heat the skillet over medium heat and add in butter or oil. Once the pan is hot, gently crack the egg into the skillet and allow to cook for 3 minutes. Flip and cook for 2-4 minutes, depending on how runny you want the yolk.

After your eggs are cooked, assemble your breakfast bowl by dividing ingredients by 2 and placing into a bowl, topping with eggs.

Tips

• Get ingredients ready before-hand. To make sure you are eating a warm bowl for breakfast, you want to time this recipe right. So to start, I would make sure to have all my vegetables cut and ready to go before I started. You want to be able to put the sweet potatoes in the oven and move right on to the sausage, then the onions/peppers.
• Make sure the sweet potatoes are cut to the same size. This ensures that they will roast evenly. If you have some pieces that are bigger than others, those will take longer to get tender.
• Swap/add ingredients. Don't eat meat? leave out the sausage. Not keen on onions? don't need them! the beauty of this breakfast bowl is you can really customize it.

Are sweet potatoes healthy to eat for breakfast?

Yes absolutely! Sweet potatoes are an amazing way to start your day. They are packed with fiber, vitamins, and minerals and are a great way to keep you full until your next meal.

Are you supposed to wash sweet potatoes?

I always wash the skin of my vegetables before eating, cutting, or peeling. That way you can ensure to remove any dirt that may still be on the vegetable before using it.

Storing

If you plan to store these instead of eating right away, they can be stored in airtight containers in the fridge for 2-3 days and reheated in the microwave.

Want to try more breakfast recipes?

• Butternut Squash Quiche
• Veggie Egg White Muffins
• Freezer Breakfast Sandwiches

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