Description
Delicious and nutritious Loaded Sweet Potato Breakfast Bowls featuring roasted sweet potatoes topped with eggs, avocado, Greek yogurt, feta, fresh herbs, and crunchy pumpkin seeds, perfect for a hearty morning meal.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes, scrubbed and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Toppings
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
- Prepare Sweet Potatoes: In a mixing bowl, toss the cubed sweet potatoes with olive oil, sea salt, and black pepper until they are evenly coated. Spread the sweet potatoes in a single layer on a baking sheet for roasting.
- Roast Sweet Potatoes: Roast the sweet potatoes in the preheated oven for 25–30 minutes, flipping them halfway through, until they are tender and have lightly crispy edges.
- Cook Eggs: While the sweet potatoes roast, cook the eggs according to your preference. Options include frying, poaching, or soft-boiling to your desired doneness.
- Assemble Bowls: Divide the roasted sweet potatoes evenly among four serving bowls. Top each bowl with a cooked egg, avocado slices, Greek yogurt, crumbled feta cheese, chopped fresh cilantro, sliced green onions, halved cherry tomatoes, and roasted pumpkin seeds.
- Garnish and Serve: Optionally, sprinkle each bowl with smoked paprika and finish with hot sauce to taste. Serve immediately for a hearty breakfast.
Notes
- You can choose any egg cooking method: fried, poached, or soft-boiled based on preference.
- Roasting sweet potatoes until crispy edges form enhances their flavor and texture.
- Smoked paprika adds a subtle smoky flavor but is optional.
- Adjust hot sauce quantity according to your heat tolerance.
- For a vegan version, omit eggs, Greek yogurt, and feta and substitute with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sweet potato breakfast bowl, roasted sweet potatoes, healthy breakfast, loaded breakfast bowl, vegetarian breakfast
