Sweet Potato Breakfast Bowl
These Sweet Potato Breakfast Bowls are a healthy, hearty and filling sweet potato breakfast that will keep you going all morning. Packed full of eggs, vegetables and greens, it's a paleo breakfast recipe best enjoyed the moment it is made, with plenty of meal prep tips to get ahead.
Servings 1 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
Soft scrambled eggs: In a small bowl, beat eggs with a pinch of salt. In a small nonstick skillet, add 1 teaspoon oil or butter. Set over medium heat, add eggs and cook, stirring with a silicone spatula, until eggs are moist and just beginning to set. Remove from heat, stir once or twice more, then transfer to your breakfast bowl.
Storage: Store sweet potatoes, kale and mushrooms in an airtight container in the fridge for up to 4 days. Chipotle sauce will keep in a separate airtight container for up to 1 week.
Nutrition info based on sweet potato bowl without drizzle sauce.