Best 2 Sweet Potato Breakfast Bowls Recipes

Kick-start your day with a nutritious and flavorful breakfast bowl featuring roasted sweet potatoes, topped with a variety of delicious ingredients. These customizable bowls offer a perfect balance of flavors and textures, making them a versatile and satisfying meal. From savory options like sautéed kale, black beans, and avocado to sweet and tangy combinations of roasted red peppers, goat cheese, and a balsamic drizzle, these recipes cater to diverse preferences. With options for both vegan and non-vegan diets, these breakfast bowls are packed with essential nutrients to fuel your morning.

**Recipes include:**

1. **Roasted Sweet Potato Breakfast Bowl with Black Beans and Avocado:**
- A hearty and protein-rich bowl featuring roasted sweet potatoes, sautéed kale, black beans, and creamy avocado. Drizzled with a zesty cilantro-lime dressing, this bowl offers a blend of savory and refreshing flavors.

2. **Roasted Sweet Potato Breakfast Bowl with Roasted Red Peppers and Goat Cheese:**
- A Mediterranean-inspired bowl combining roasted sweet potatoes with roasted red peppers, crumbled goat cheese, and a tangy balsamic drizzle. Topped with fresh arugula and a sprinkle of pine nuts, this bowl delivers a delightful mix of sweet, savory, and nutty flavors.

3. **Roasted Sweet Potato Breakfast Bowl with Quinoa and Spinach:**
- A vegan-friendly bowl showcasing roasted sweet potatoes, fluffy quinoa, sautéed spinach, and roasted chickpeas. Drizzled with a tangy tahini dressing, this bowl offers a protein-packed and nutritious start to your day.

4. **Roasted Sweet Potato Breakfast Bowl with Eggs and Sausage:**
- A classic and satisfying bowl featuring roasted sweet potatoes, scrambled eggs, and savory sausage. Topped with shredded cheddar cheese and a sprinkle of paprika, this bowl is a hearty and protein-rich option for breakfast or brunch.

Let's cook with our recipes!

ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS

Roasted Sweet Potato, Black Bean, and Chorizo Breakfast Bowls image

These breakfast bowls are a change from the usual and are loaded with a variety of flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may also combine the sweet potatoes, black beans, chorizo and avocados all together before topping with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.

Provided by France C

Categories 100+ Breakfast and Brunch Recipes

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 sweet potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon salt
1 (15.5 ounce) can black beans, undrained
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon garlic powder
1 pound fresh Mexican chorizo sausage, casing removed
1 tablespoon butter, or as needed
4 eggs
2 avocados - peeled, pitted, and sliced

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

Nutrition Facts : Calories 826.1 calories, Carbohydrate 58.4 g, Cholesterol 290.7 mg, Fat 52 g, Fiber 18.6 g, Protein 34.8 g, SaturatedFat 6.1 g, Sodium 2071.5 mg, Sugar 7 g

SWEET POTATO BREAKFAST BOWLS

Sweet Potato Breakfast Bowls image

With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.

Provided by Steph Gaudreau

Categories HarperCollins Breakfast Sweet Potato/Yam Bacon Banana Blueberry Almond Healthy

Yield 2-4 servings

Number Of Ingredients 9

Ingredients

2 lbs. sweet potatoes, scrubbed
8 oz. bacon, baked
2 Tbsp. coconut milk
1 tsp. vanilla extract
Pinch of sea salt
2 Tbsp. collagen powder, optional
1 pint fresh blueberries
1 ripe banana, sliced
1/4 cup chopped almonds

Steps:

Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they're quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it's too thick, add a splash more of the coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
The bowls can be assembled ahead of time, but it's best to leave the fruit off until they're ready to eat. They can be eaten cold or gently reheated.

Tips:

Choose the right sweet potatoes: Look for firm, smooth sweet potatoes with no blemishes. Avoid any that are soft or have cuts or bruises.
Cook the sweet potatoes properly: Sweet potatoes can be cooked in a variety of ways, including baking, roasting, and microwaving. Be sure to cook them until they are tender but not mushy.
Use a variety of toppings: The great thing about sweet potato breakfast bowls is that they can be topped with a variety of ingredients. Get creative and experiment with different flavors and textures.
Make it a complete meal: To make your sweet potato breakfast bowl a complete meal, be sure to include a source of protein, such as eggs, beans, or tofu. You can also add a side of fruit or yogurt.
Enjoy! Sweet potato breakfast bowls are a delicious and healthy way to start your day.

Conclusion:

Sweet potato breakfast bowls are a versatile and delicious meal that can be enjoyed all year round. They are packed with nutrients and can be customized to your liking. Whether you are looking for a quick and easy breakfast or a more elaborate brunch, sweet potato breakfast bowls are a great option.