These Sweet Potato Breakfast Bowls are a healthy, hearty and filling sweet potato breakfast that will keep you going all morning. It’s a paleo breakfast recipe packed full of eggs, vegetables and greens that’s best enjoyed the moment it is made, with plenty of meal prep tips to get ahead.
Why you’ll love this sweet potato for breakfast
Paleo and powerful! This is for savory breakfast lovers. Whether you are following a paleo diet or just want to fill up on a breakfast full of lean protein, healthy carbs and greens, this is the one for you. I make this whenever I have some extra time in the morning, especially before long shoot days and outings with Rascal. It powers me through and gives me the energy I need!
Drizzle sauce…’nuff said! This is one of those super versatile breakfast bowl recipes that can be topped with just about anything in your fridge. But let me tell you, the Chipotle drizzle sauce is one to remember. It’s spicy, sweet, tangy and beautifully blush — you’re going to want to put it on everything — avocado bacon burger and sweet potato fries included!
Easy to double or triple! The recipe written below makes for one breakfast bowl, but you can easily double, triple or quadruple the recipe, depending on how many bowls you need. I would even go as far as making an extra couple of batches to have for meal prep throughout the week. That being said, I would recommend making the soft scrambled eggs upon serving, as they are best served right away. Enjoy it as a hearty vegetarian meal for breakfast, lunch or dinner!
Ingredients
The ingredients for this easy breakfast bowl with sweet potatoes is broken up into two parts – the Chipotle drizzle sauce and the bowl. Here’s a list of what we need.
Chipotle Drizzle Sauce
- Chipotle in adobo sauce
- Greek yogurt
- Mayonnaise
- Garlic powder
- Honey
- Apple cider vinegar
- Olive oil
- Kosher salt
Breakfast Bowl
- Sweet Potato
- Kosher salt
- Garlic powder
- Smoked paprika
- Olive oil
- Mushrooms
- Kale or spinach
- Eggs
- Avocado
- Green onions
Scroll below for the measurements and recipe card.
Ingredient Substitutions and Modifications
There are plenty of ways to switch out some of the ingredients to suit your dietary needs. Some ideas:
- Substitute 1 cup black beans or pinto beans for the eggs (omit the Chipotle sauce to make it vegan)
- Add tortilla chips or strips for extra crunch
- Double the eggs for extra protein
- Make sunny side up or over-easy eggs for an extra runny yolk
- Crumble some already prepared bacon or turkey bacon right on top
- Stuff it all into a warmed tortilla for the ultimate breakfast burrito
How to make
This sweet potato breakfast recipe is ready in just a few easy steps. I like to make the sauce and cook the mushrooms and eggs while the sweet potatoes are in the oven. That way, everything is piping hot and ready at the same time.
- Blend sauce: In a food processor, blend together chipotles in adobo sauce, greek yogurt, mayonnaise, garlic powder, honey, apple cider vinegar, olive oil and salt together until smooth. Transfer to an airtight container and refrigerate until ready to top bowls.
- Roast sweet potatoes: Preheat the oven to 425 F. Line a small sheet pan with parchment paper. Add sweet potatoes, 1 tsp kosher salt, garlic powder, smoked paprika and 1 and ½ tsp olive oil and mix well. Bake for 20-25 minutes, or until the potatoes are golden brown and tender.
- Cook mushrooms: In a small non-stick skillet, heat 1-2 tsp olive oil on medium heat and add mushrooms. Season with salt and pepper and cook for 4-5 minutes, or until tender and browned.
- Saute kale: Remove mushrooms from skillet and add an additional 1-2 tsp olive oil, if needed. Add kale and cook for 2-3 minutes, or until slightly wilted. Remove from skillet.
- Assemble bowls: Arrange sweet potatoes, sauteed mushrooms, wilted kale and soft scrambled eggs into a shallow bowl. Top with avocado and sliced green onions. Drizzle with chipotle sauce, if desired.
Serving suggestions
You can top these bowls with pretty much anything, but I really think the chipotle sauce brings it over the top! A few of my other favorite toppings include a dollop of sour cream, a scoop of Greek yogurt or even a drizzle of almond butter! Go wild and get creative here.
Meal prep and storage
If you won’t be eating this breakfast bowl right away, you can store the sweet potatoes, mushrooms and kale in an airtight container in the fridge for up to 4 days. The Chipotle drizzle sauce will keep in a separate airtight container for up to 1 week.
Reheat in a non-stick skillet over medium-low heat or 1-minute increments in the microwave. I would make the soft-scrambled eggs to order just before you’re going to serve.
Sweet potato breakfast bowl FAQs
Is it good to eat sweet potato for breakfast?
Sweet potatoes are a wonderful way to start the day since they’re packed with fiber, healthy carbs and beta-carotene (aka Vitamin A). And once you add some Greek yogurt, eggs and extra veggies to the mix, you have a meal that will keep you full and focused all morning.
Can you eat sweet potatoes on the Paleo diet?
Yes! Sweet potatoes are lower on the glycemic index when compared to white potatoes. In other words, they don’t spike your blood sugar as high and don’t give you that typical crash-and-burn. It’s a well-balanced carb for those following Paleo or any diet you choose.
Looking for more breakfast recipes? Check these out!
- Chorizo Breakfast Tacos
- Easy Breakfast Burrito
- Copycat Starbucks Spinach Feta Wrap
- Flatbread Breakfast Pizza
If you make this Sweet Potato Breakfast Bowl recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Sweet Potato Breakfast Bowl
ingredients
Chipotle Drizzle Sauce (optional):
- 2 tbsp chipotle in adobo sauce
- ½ cup greek yogurt
- ¼ cup mayonnaise
- 1 tsp garlic powder
- 1-2 tsp honey
- ½ tsp apple cider vinegar
- 1 tsp olive oil
- Pinch of kosher salt
Bowls:
- 1 small sweet potato diced
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 3-4 tsp olive oil divided
- 1 cup mushrooms quartered
- 3 cups kale or spinach chopped
- 2 eggs soft scrambled (see notes below)
- ¼ avocado sliced
- Green onions for topping
instructions
- Blend sauce: In a food processor, blend together chipotles in adobo sauce, greek yogurt, mayonnaise, garlic powder, honey, apple cider vinegar, olive oil and salt together until smooth. Transfer to an airtight container and refrigerate until ready to top bowls.
- Roast sweet potatoes: Preheat the oven to 425 F. Line a small sheet pan with parchment paper. Add sweet potatoes, 1 tsp kosher salt, garlic powder, smoked paprika and 1 and ½ tsp olive oil and mix well. Bake for 20-25 minutes, or until the potatoes are golden brown and tender.
- Cook mushrooms: In a small non-stick skillet, heat 1-2 tsp olive oil on medium heat and add mushrooms. Season with salt and pepper and cook for 4-5 minutes, or until tender and browned.
- Saute kale: Remove mushrooms from skillet and add an additional 1-2 tsp olive oil, if needed. Add kale and cook for 2-3 minutes, or until slightly wilted. Remove from skillet.
- Assemble bowls: Arrange sweet potatoes, sauteed mushrooms, wilted kale and soft scrambled eggs into a shallow bowl. Top with avocado and sliced green onions. Drizzle with chipotle sauce, if desired.
notes
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