Best 2 Sweet Potato Breakfast Bowls Recipes

In today's fast-paced world, breakfast often takes a backseat. But skipping this important meal can lead to fatigue, irritability, and difficulty concentrating. If you're in a hurry, sweet potato breakfast bowls are a quick and easy way to start your day with a healthy and satisfying meal. Packed with fiber, vitamins, and minerals, sweet potatoes provide sustained energy throughout the morning. They're also versatile and can be topped with a variety of nutritious and flavorful ingredients like eggs, avocado, yogurt, nuts, and seeds.

Check out the recipes below so you can choose the best recipe for yourself!

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:

For perfectly roasted sweet potatoes, choose sweet potatoes that are about the same size so that they cook evenly. Scrub the sweet potatoes clean before roasting to remove any dirt or debris.
To make the breakfast bowls ahead of time, roast the sweet potatoes and prepare the toppings in advance. Store the sweet potatoes and toppings separately in airtight containers in the refrigerator for up to 3 days.
When you're ready to serve, simply reheat the sweet potatoes in the oven or microwave until warmed through. Then, assemble the breakfast bowls by adding the toppings of your choice.
For a vegetarian version of these breakfast bowls, omit the bacon and use a plant-based protein source such as tofu or tempeh instead.
To make these breakfast bowls gluten-free, be sure to use gluten-free bread or tortillas for the toast or wraps.
You can also add other toppings to these breakfast bowls, such as roasted vegetables, avocado slices, or a drizzle of hot sauce.

Conclusion:

Sweet potato breakfast bowls are a delicious and nutritious way to start your day. They're packed with fiber, vitamins, and minerals, and they can be customized to your liking. With so many different toppings to choose from, there's a sweet potato breakfast bowl for everyone. So next time you're looking for a quick and easy breakfast that will keep you feeling full and satisfied all morning long, give these sweet potato breakfast bowls a try.