Why make this recipe
This Sweet Potato Breakfast Bowl is warm, filling, and simple. It gives you vegetables, protein, and healthy fats in one bowl. Try it when you want a healthy, easy morning meal that keeps you full.
This bowl uses roasted sweet potato, hardboiled eggs, wilted spinach, pickled red onions, and sliced avocado. It tastes fresh and bright. If you like other sweet potato dishes, see a similar idea for a sweet potato taco bowls recipe for more inspiration.
How to make Sweet Potato Breakfast Bowl
Ingredients :
1 sweet potato, chopped, 2 eggs, hardboiled, 2 cups spinach , 1 tbsp Ajika Georgian Seasoning Blend (from trader joes), 1/4 tsp sea salt, 1/4 tsp black pepper, 1/4 avocado, sliced, For the pickled onions: , 1 red onion, 1 tbsp salt, 1 tbsp sugar, 6oz water, 1/4 cup white vinegar, optional: red pepper flakes, fresh cilantro
Directions :
- Preheat oven to 400 degrees.
- Chop up sweet potato and place on baking sheet. Coat with avocado oil spray and Ajika Georgian Seasoning blend.
- Bake for 40 minutes. Flipping half way through.
- Prepare hardboiled eggs by heating up small pot to boil. Once boiling, place 2 eggs gently in the water and set timer for 12 minutes.
- Prepare ice bath for eggs once finished boiling.
- In pan on medium to low heat, add 2 cups of fresh spinach with sea salt and pepper to wilt.
- Prepare pickled onions by chopping up the onion length wise to “C” slices. Set aside.
- Heat up 6oz water in the microwave for 2 1/2 minutes or on the stove. Add onion to jar with 1 tbsp sugar and 1 tbsp salt.
- Once water has boiled, add to jar and top off with white vinegar to fill the jar completely. Let sit on counter before placing in the fridge.
- Prepare breakfast bowl by adding sweet potato, hardboiled eggs, sauteed spinach, pickled onions and avocado to a bowl. Add fresh cilantro and red pepper flakes on top.
If you want more roasted potato ideas, look at these bangin breakfast potatoes for a different seasoning style.
How to serve Sweet Potato Breakfast Bowl
Serve warm in a wide bowl. Arrange sweet potato first, then add spinach and sliced eggs. Top with pickled onion and avocado. Sprinkle cilantro and red pepper flakes. Serve with a small fork and spoon. For a quick side, pair with toast or a light fruit salad like the easy breakfast potatoes suggestions.
How to store Sweet Potato Breakfast Bowl
Store each component separately for best texture. Keep roasted sweet potato, spinach, eggs, and pickled onions in separate airtight containers in the fridge. Avocado will brown fast; store sliced avocado with a squeeze of lemon and use within a day. Reheat the sweet potato and spinach in the oven or microwave before serving.
Tips to make Sweet Potato Breakfast Bowl
- Roast the sweet potato in a single layer for even cooking.
- Use an ice bath to stop the eggs cooking and make peeling easy.
- Make pickled onions ahead; they last a week in the fridge and add quick bright flavor.
- For crispier sweet potato, broil for 1–2 minutes at the end.
- Try different spices if you do not have Ajika. See how a cinnamon butter baked sweet potato pairs with sweet toppings for a sweeter change.
Variation (if any)
- Add black beans or cooked sausage for more protein.
- Swap hardboiled eggs for a fried egg with a runny yolk.
- Use roasted red pepper or feta cheese for extra flavor.
- For a higher protein meal, see ideas on high protein breakfast bowls.
FAQs
Q: Can I make this vegan?
A: Yes. Replace eggs with chickpeas or tofu and skip the Ajika if it contains animal products.
Q: How long do pickled onions last?
A: They keep in the fridge for about 1 week.
Q: Can I bake sweet potato faster?
A: You can cut the sweet potato smaller to reduce bake time to 25–30 minutes, but check for tenderness.
Q: Is Ajika spicy?
A: Ajika has a warm, slightly spicy flavor. Adjust amount to your taste.
Conclusion
This Sweet Potato Breakfast Bowl gives you a simple, healthy start to the day and works well for meal prep. For another take on the bowl, see the version on Sweet Potato Breakfast Bowl – Eat With Clarity. If you want a different layout and ingredients, check the recipe at Sweet Potato Breakfast Bowl – onebalancedlife.com. For a protein-focused bowl with similar flavors, visit Sweet Potato Protein Breakfast Bowl – Fit Mitten Kitchen. To compare a version with eggs and greens, see Sweet Potato Breakfast Bowl with Eggs – Grateful Grazer. For a savory mashed sweet potato bowl idea, read Savory Mashed Sweet Potato Breakfast Bowl – The Bojon Gourmet.
Sweet Potato Breakfast Bowl
Ingredients
Main Ingredients
- 1 medium sweet potato, chopped
- 2 pieces eggs, hardboiled
- 2 cups spinach
- 1 tbsp Ajika Georgian Seasoning Blend (from Trader Joe's)
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ medium avocado, sliced
Pickled Onions
- 1 medium red onion
- 1 tbsp salt
- 1 tbsp sugar
- 6 oz water
- ¼ cup white vinegar
- optional red pepper flakes
- optional fresh cilantro
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Chop up the sweet potato and place on a baking sheet. Coat with avocado oil spray and sprinkle Ajika Georgian Seasoning blend.
- Bake for 40 minutes, flipping halfway through.
- To prepare hardboiled eggs, bring a small pot of water to boil. Once boiling, gently place 2 eggs in the water and set timer for 12 minutes.
- Prepare an ice bath for the eggs once boiling is complete.
- In a pan on medium to low heat, add 2 cups of fresh spinach with sea salt and pepper to wilt.
- For pickled onions, chop the onion lengthwise into 'C' slices and set aside.
- Heat 6 oz of water in the microwave for 2.5 minutes. In a jar, add chopped onion, 1 tbsp sugar, and 1 tbsp salt.
- Pour the hot water over the mixture and top with white vinegar to fill the jar. Let sit before refrigerating.
Assembly
- To serve, add roasted sweet potato, hardboiled eggs, wilted spinach, pickled onions, and sliced avocado in a bowl.
- Top with fresh cilantro and red pepper flakes.