Sweet Potato Breakfast Bowl
Sweet Potato Breakfast Bowl
Sweet potato breakfast bowls are a delicious way to start your day. This recipe combines roasted sweet potatoes with fluffy scrambled eggs and a drizzle of maple syrup. It’s not only hearty but also packed with nutrients to keep you energized throughout the morning.
Making this recipe is a great choice for several reasons. First, sweet potatoes are a nutritious powerhouse, rich in vitamins A and C, fiber, and antioxidants. This breakfast bowl is also quick to prepare, perfect for busy mornings. The combination of flavors—from the warm roasted sweet potatoes to the rich eggs and sweet maple syrup—creates a delightful balance that will satisfy your taste buds.
How to make Sweet Potato Breakfast Bowl
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and a pinch of salt.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for 25-30 minutes until they are tender and caramelized, stirring halfway through the cooking time.
- While the sweet potatoes are roasting, whisk the eggs in a bowl with a pinch of salt and pepper.
- Heat the unsalted butter or coconut oil in a pan over medium heat. Once melted, add the whisked eggs.
- Stir the eggs gently in the pan for about 3-4 minutes until they are fluffy and cooked through.
- To assemble your breakfast bowl, layer the roasted sweet potatoes in a bowl, top them with the scrambled eggs, and drizzle with pure maple syrup.
How to serve Sweet Potato Breakfast Bowl
Serve the sweet potato breakfast bowl warm. You can present it in individual bowls for each person. Feel free to garnish it with extra maple syrup or a sprinkle of cinnamon on top for added flavor.
How to store Sweet Potato Breakfast Bowl
If you have leftovers, store them in an airtight container in the fridge. They can be kept for 2-3 days. When ready to eat, you can reheat the sweet potatoes and eggs in the microwave or on the stove.
Tips to make Sweet Potato Breakfast Bowl
- Make sure to cut the sweet potatoes into even cubes for more uniform cooking.
- Adjust the amount of maple syrup to your taste; you can use less or more depending on how sweet you like your breakfast.
- Feel free to add vegetables, like spinach or bell peppers, to the scrambled eggs for added nutrition.
Variation
For a vegan version, you can replace the eggs with scrambled tofu and use coconut oil for a dairy-free option. You can also add nuts or seeds for a crunch.
FAQs
Can I use other vegetables in this bowl?
Yes, you can add other vegetables like bell peppers, spinach, or onions along with the sweet potatoes for added flavor and nutrition.
Can I prepare the sweet potatoes in advance?
Absolutely! You can roast the sweet potatoes the day before and simply reheat them when you’re ready to assemble your breakfast bowl.
Is this breakfast bowl suitable for meal prep?
Yes, this breakfast bowl is great for meal prep! You can prepare portions for a few days and easily reheat when needed.
Sweet Potato Breakfast Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed sweet potatoes with olive oil, ground cinnamon, and a pinch of salt.
- Spread the sweet potatoes on a baking sheet in a single layer. Roast them in the oven for 25-30 minutes until they are tender and caramelized, stirring halfway through the cooking time.
- While the sweet potatoes are roasting, whisk the eggs in a bowl with a pinch of salt and pepper.
- Heat the unsalted butter or coconut oil in a pan over medium heat. Once melted, add the whisked eggs.
- Stir the eggs gently in the pan for about 3-4 minutes until they are fluffy and cooked through.
- To assemble your breakfast bowl, layer the roasted sweet potatoes in a bowl, top them with the scrambled eggs, and drizzle with pure maple syrup.