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–+ servings
Sweet Potato Breakfast Bowl with two sunny-side-up eggs, roasted sweet potatoes, crispy bacon, blueberries, broccoli, and chopped nuts topped with herbs

Sweet Potato Breakfast Bowl

A nourishing and naturally Sweet Potato Breakfast Bowl made with caramelized roasted sweet potatoes, creamy yogurt, and your choice of toppings. This make-ahead recipe tastes like dessert but fuels you like a power meal perfect for busy mornings!
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Prep Time 10 minutes
Cook Time 25 minutes
Meal Prep Time 20 minutes
Total Time 55 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American, Family-Friendly
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Layer
  • 2 medium Sweet potatoes - Diced into ½-inch cubes
  • 1 tablespoon Coconut oil - Melted
  • ¼ teaspoon Vanilla extract - Secret ingredient!
  • ½ teaspoon Cinnamon - Adds warmth
  • 1 pinch Sea salt - Balances sweetness
Protein Boosters
  • 2 large Eggs - For the runny-yolk version
  • ¼ cup Greek yogurt or coconut yogurt - Creamy texture
  • 2 tablespoons Almond butter - Drizzle on top
Toppings Bar
  • 1 small Banana - Sliced
  • 2 tablespoons Pecans or walnuts - Chopped
  • 1 teaspoon Chia seeds - Adds crunch + fiber
  • 1 drizzle Maple syrup - Natural sweetness
  • 1 tablespoon Coconut flakes - Optional garnish
  • ¼ cup Fresh berries - Any kind

Equipment

  • 1 Baking sheet (For roasting sweet potatoes)
  • 1 Sharp knife (To cube sweet potatoes evenly)
  • 1 Mixing bowl (For tossing with oil and spices)
  • 1 Spatula (To flip potatoes halfway)
  • 1 Non-stick skillet (For frying or scrambling eggs)
  • 1 Measuring spoons (For spices and oil)
  • 1 Airtight containers (For meal prep storage)

Method
 

  1. Preheat oven to 425°F (220°C). Wash, dry, and dice sweet potatoes into even ½-inch cubes for even roasting.
    Baking tray filled with roasted sweet potato cubes sprinkled with salt, resting on a rustic wooden counter near an oven
  2. Toss sweet potatoes with melted coconut oil, vanilla extract, cinnamon, and a pinch of salt. Spread on a baking sheet and roast 25 minutes, flipping halfway, until golden and tender.
  3. While potatoes roast, fry eggs until whites are set and yolks still runny, or warm chickpeas with cumin and paprika for a vegan version.
    Two fried eggs with chickpeas cooking in a skillet, sprinkled with spices, next to a bowl of roasted sweet potatoes
  4. Add roasted sweet potatoes to bowls. Top with eggs or chickpeas, a scoop of yogurt, and drizzle almond butter over the warm potatoes.
  5. Finish with banana slices, nuts, chia seeds, coconut flakes, and maple syrup. Serve warm or store components separately for quick breakfasts.
    A breakfast bowl with mashed sweet potatoes, sautéed spinach, sliced avocado, and a sunny-side-up egg seasoned with pepper.

Nutrition

Serving: 400gCalories: 410kcalCarbohydrates: 42gProtein: 14gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 165mgSodium: 190mgPotassium: 720mgFiber: 6gSugar: 13gVitamin A: 12500IUVitamin C: 18mgCalcium: 90mgIron: 2.1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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