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Sweet Potato Breakfast Bowl Recipe

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★★★★★

4.9 from 83 reviews

A wholesome and flavorful Sweet Potato Breakfast Bowl featuring roasted sweet potatoes, crispy bacon, sautéed bell peppers and onions, fresh greens, creamy eggs, avocado slices, crumbled feta cheese, and a spicy, tangy sriracha mayo sauce. This balanced breakfast dish combines textures and tastes from sweet, savory, and fresh ingredients, perfect for a nutritious and satisfying start to your day.

Ingredients

Scale

Sweet Potato and Seasoning

  • 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)

Vegetables and Bacon

  • 1/3 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red onion, diced
  • 4 slices thick-cut bacon
  • 1 cup greens (such as spinach or arugula)

Eggs and Toppings

  • 4 large eggs, seasoned with salt and pepper
  • 1/2 avocado, sliced
  • Garnish: crumbled feta cheese (or your favorite cheese)
  • Garnish: finely chopped cilantro

Creamy Sauce

  • 1 tablespoon mayonnaise
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons sriracha

Instructions

  1. Prepare the Sweet Potato: Preheat your oven or air fryer to 400°F (200°C). In a mixing bowl, toss the diced sweet potato with avocado oil, sea salt, black pepper, and garlic powder until evenly coated. Arrange in a single layer on a baking sheet or in your air fryer basket.
  2. Roast the Sweet Potatoes: Roast in the oven for 15-20 minutes or in the air fryer for 5-8 minutes, flipping halfway through to ensure even cooking. The sweet potatoes should be tender with crispy edges.
  3. Cook the Bacon: While the sweet potatoes roast, chop bacon into bite-sized pieces. In a skillet over medium heat, cook bacon until crispy and golden, about 5-7 minutes. Transfer to paper towels to drain, leaving some bacon fat in the skillet.
  4. Sauté the Vegetables: In the same skillet, add diced red and green bell peppers and red onion. Sauté for 3-5 minutes until tender and slightly caramelized. Remove vegetables from skillet and set aside.
  5. Cook the Eggs: Prepare the eggs as desired—scrambled, fried, or boiled. For scrambled or fried, cook them in the skillet with reserved bacon fat, seasoning with salt and pepper. For boiled eggs, cook 8-10 minutes, peel, and slice. Eggs provide rich, creamy texture complementing other ingredients.
  6. Make the Creamy Sauce: Whisk together mayonnaise, lemon juice, and sriracha until smooth. This creamy, tangy sauce adds a spicy kick to the bowl.
  7. Assemble the Bowl: Begin with a handful of greens in each bowl. Layer roasted sweet potatoes, sautéed vegetables, and crispy bacon pieces. Top with cooked eggs, slices of avocado, crumbled feta, and chopped cilantro. Drizzle with the creamy sriracha sauce and serve immediately.

Notes

  • You can use olive oil instead of avocado oil if preferred.
  • Adjust sriracha in the sauce to your desired spice level.
  • Eggs can also be poached if desired.
  • The recipe can be made gluten-free by ensuring all ingredients are gluten-free certified.
  • For vegetarian version, omit bacon and substitute with smoked tempeh or mushroom bacon.

Keywords: sweet potato breakfast bowl, roasted sweet potatoes, bacon breakfast, healthy breakfast bowl, savory breakfast, easy breakfast recipe

Find it online: https://freshrecipehub.com/sweet-potato-breakfast-bowl-recipe/