Introduction

The Sweet Potato Breakfast Bowl is a vibrant and hearty start to your day, combining roasted sweet potatoes, crispy bacon, sautéed peppers, and perfectly cooked eggs. Finished with creamy avocado, tangy cheese, and a spicy sriracha sauce, this bowl offers a balanced mix of flavors and textures to energize your morning.

The image shows a colorful dish arranged in separate sections on a white plate placed on a white marbled surface. Starting from the top right, there are two sunny-side-up eggs with bright yellow yolks and slightly cooked whites, sprinkled with black pepper. To the right of the eggs, there are small cubes of green avocado with some black pepper sprinkled on top. Below the avocado, a large portion of orange sweet potato cubes fills the lower right part of the plate, and a few green cilantro leaves are on top. On the left side of the sweet potatoes, there are crispy strips of browned bacon. At the upper left edge of the plate, there is a small scatter of fresh green spinach leaves. The overall image is bright and fresh, with clear details and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large sweet potato, diced
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1 tablespoon avocado oil (or olive oil)
1/3 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup red onion, diced
4 large eggs, seasoned with salt and pepper
4 slices of thick-cut bacon
1 cup greens (such as spinach or arugula)
1/2 avocado
Garnish: crumbled feta (or your favorite cheese) and finely chopped cilantro
Creamy sauce: 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1 1/2 teaspoons sriracha

Instructions

Step 1: Preheat your oven or air fryer to 400°F (200°C). In a bowl, toss the diced sweet potato with avocado oil, salt, black pepper, and garlic powder until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet or air fryer basket.
Step 2: Roast the sweet potatoes for 15-20 minutes in the oven or 5-8 minutes in the air fryer, flipping halfway through, until tender with crispy edges.
Step 3: While the sweet potatoes cook, chop the bacon into bite-sized pieces. Cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels, reserving a bit of bacon fat in the pan.
Step 4: In the same skillet with the bacon fat, sauté the diced red and green bell peppers and red onion for 3-5 minutes until tender and slightly caramelized. Remove from the skillet and set aside.
Step 5: Cook the eggs to your liking in the same skillet—scrambled, fried, or boiled. Season with salt and pepper. Set aside when done.
Step 6: Whisk together mayonnaise, lemon juice, and sriracha to make the creamy sauce.
Step 7: To assemble, place a handful of greens in each bowl. Layer with roasted sweet potatoes, sautéed vegetables, bacon pieces, and eggs.
Step 8: Top with avocado slices, crumbled feta or cheese, and chopped cilantro. Drizzle the creamy sriracha sauce over the bowl before serving.

Tips & Variations

Try swapping bacon for turkey bacon or sausage for a different protein option.
Add a sprinkle of smoked paprika to the sweet potatoes for a smoky flavor.
Use kale or mixed salad greens if you prefer a heartier leafy base.
Make the sauce milder by reducing the sriracha or omit it for a creamy but non-spicy topping.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the sweet potatoes and sautéed vegetables gently in a skillet or microwave. Eggs are best enjoyed fresh but can be kept for 1-2 days. Assemble bowls just before serving to maintain freshness.

How to Serve

The image shows a close-up of a colorful breakfast bowl on a white plate. At the top, two sunny side-up eggs with bright yellow yolks and slightly crispy edges sit next to sliced avocado with a light green color and sprinkled with black pepper. Below the eggs and avocado, there are small cubes of roasted sweet potatoes with an orange color and a rough texture. To the left, crispy pieces of bacon with brown and red hues are placed beside a bunch of fresh green spinach leaves. The food sits on a white marbled surface, creating a bright and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this breakfast bowl vegetarian?

Yes, simply omit the bacon and consider adding extra sautéed mushrooms or a plant-based protein to keep it hearty and satisfying.

What’s the best way to cook the eggs for this dish?

Any style works well—scrambled, fried with runny yolks, or boiled and sliced. Choose your favorite for the texture and richness you enjoy most.