Dinner

Loaded Sweet Potato Breakfast Bowls Recipe

ByJack Voss January 8, 2026January 8, 2026

Introduction

These Loaded Sweet Potato Breakfast Bowls are a vibrant and nutritious way to start your day. Packed with roasted sweet potatoes, creamy avocado, and a perfectly cooked egg, they offer a satisfying balance of flavors and textures.

A white bowl filled with a layered dish starting with a base of bright orange roasted sweet potato cubes on one side, garnished with fresh green cilantro leaves and pumpkin seeds scattered on top. Next to it, there are pale green diced avocado pieces in one corner and three thick slices of avocado with a smooth texture in another. A sunny-side-up egg with a vibrant yellow yolk, white edges sprinkled with red spices and green chopped scallions sits at the center. On one side of the egg, there is a cluster of small, glossy red cherry tomato halves. Crumbled white cheese is sprinkled around the egg, adding a soft texture. A silver spoon rests inside the bowl, and the bowl is placed on a white marbled surface with a grey cloth napkin beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large sweet potatoes, scrubbed and cubed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 large eggs
1 ripe avocado, sliced
1/2 cup plain Greek yogurt
1/4 cup crumbled feta cheese
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
1/2 cup cherry tomatoes, halved
1/4 cup roasted pumpkin seeds (pepitas)
1/2 teaspoon smoked paprika (optional)
Hot sauce, to taste

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a mixing bowl, toss the cubed sweet potatoes with olive oil, sea salt, and black pepper until evenly coated. Spread them in a single layer on a baking sheet.
Step 3: Roast the sweet potatoes for 25–30 minutes, flipping halfway through, until tender with lightly crispy edges.
Step 4: While the potatoes roast, cook the eggs to your desired doneness by frying, poaching, or soft-boiling.
Step 5: Divide the roasted sweet potatoes evenly among four bowls. Top each with a cooked egg, avocado slices, Greek yogurt, feta cheese, cilantro, green onions, cherry tomatoes, and pumpkin seeds.
Step 6: Optionally, sprinkle with smoked paprika and add hot sauce to taste. Serve immediately.

Tips & Variations

For extra flavor, try roasting the sweet potatoes with a pinch of cumin or chili powder.
Swap feta for goat cheese or omit for a dairy-free option.
Use spinach or kale as a greens base underneath the sweet potatoes for more veggies.
Soft-boiled eggs add a creamy texture that pairs beautifully with the roasted potatoes.

Storage

Store any leftover roasted sweet potatoes separately in an airtight container in the refrigerator for up to 3 days. Cooked eggs are best eaten fresh but can be refrigerated for 1 day. Reheat the potatoes in an oven or toaster oven for best texture. Add fresh toppings after reheating.

How to Serve

A white bowl filled with a colorful layered dish on a white marbled surface. Starting from the bottom right, there are roasted sweet potato cubes with a slightly charred look, topped with green pumpkin seeds and fresh cilantro leaves. On the top right, there are diced avocado pieces next to the sweet potato. In the center, a sunny-side-up fried egg with a bright yellow yolk and white edges is sprinkled with red seasoning and green onion slices. To the left of the egg, halved cherry tomatoes with a glossy red color sit on a bed of white crumbled cheese. The bottom left corner features three slices of fresh avocado with a smooth green texture, also lightly sprinkled with seasoning and seeds. A silver spoon rests on the sweet potato side, and a folded gray napkin is beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these bowls ahead of time?

You can roast the sweet potatoes in advance and store them refrigerated, but for best texture and flavor, add eggs and fresh toppings just before serving.