A Sweet Potato Breakfast Bowl satisfies the strongest savory cravings. Warm and spicy vegetables are balanced with a bright and creamy tomato avocado salad in this Mexican-inspired morning meal.
Is there any better plant-powered meal than a bowl? Bowls are a convenient, customizable, and colorful way to get all of the nutrients you need in one quick and easy container. For a sweet breakfast, a Honey Turmeric Yogurt Bowl is the way to go. At lunch, you can't beat a meal prep-friendly Watermelon Poke Bowl, and for dinner, I love anything with baked tofu.
This Sweet Potato Breakfast Bowl is for all of the savory breakfast lovers out there. It starts with cubed sweet potatoes and zucchini sautéed with Mexican-inspired spices. Warm, spicy, and just a tad sweet, this mix is ideal for a satisfying morning meal (and don't count the leftovers out for stuffing into tacos at lunch or dinner, either.)
Avocado is the ideal accompaniment for these spicy sautéed veggies, with a creamy texture and cooling flavor that balances out all of the heat. Mix diced avocado cubes with sweet and tart cherry tomatoes, zesty lime, and herbaceous fresh cilantro, and you have what might just be the perfect breakfast side salad. (Pro tip: It's delicious as a dip with tortilla chips, too.)
Topped off with a nutrient-rich scrambled egg, this Sweet Potato Breakfast Bowl always leaves me feeling satisfied and ready to take on the day. It's a savory, 30-minute morning meal that's completely worth adding to your recipe repertoire.
- Cherry tomatoes (I like to use multi-color tomatoes for added visual appeal)
- Red onion
- Fresh cilantro
- Sweet potato
- Grapeseed oil or avocado oil (any neutral-tasting cooking oil works)
- Cumin (ground)
- Coriander (ground)
- Chili powder (mild)
- Garlic powder
- Cayenne pepper (optional for spicy flavor; omit or reduce if your chili powder is already spicy)
- Mexican-style hot sauce (optional)
- Eggs (I look for pasture-raised)
- Knife and cutting board
- Mixing bowl
- 12-inch skillet with lid
- 8-inch nonstick skillet (or whatever pan you usually use to cook eggs)
- Spatula (I like silicone spatulas for cooking eggs)
The first step for this Sweet Potato Breakfast Bowl is prepping the Tomato Avocado Salad. Grab your mixing bowl and add all of the prepped salad ingredients (diced avocado, halved cherry tomatoes, minced red onion, chopped cilantro, oil, and the zest and juice of a lime) to the bowl.
Stir until the salad is evenly mixed and the tomato and avocado are evenly coated in oil and lime juice. Salt the salad to your liking and then set the bowl aside until you're ready to serve.
The salad ingredients will continue to meld together and the flavors will marinate and get better with time. (And because there's a good amount of acidic lime juice in there, you don't have to worry about the avocado turning brown while you cook the rest of the bowl components.)
Once the Tomato Avocado Salad is prepped, the next step is sautéeing the Sweet Potato and Zucchini. Heat oil in a 12-inch skillet with a lid. Once the oil is translucent, add the cubed sweet potato, cover, and cook until it's tender and browned on the edges. Uncover the skillet every few minutes to give the sweet potatoes a quick stir and check on how they're doing. The cooking time will vary slightly depending on the size of the cubes.
After the sweet potato is cooked, stir in the cubed zucchini and dry spices. Cook for a few minutes until the zucchini is tender and the spices are fragrant. Add salt and pepper to taste, cover the skillet, and set it aside until you're ready to assemble the bowls and serve.
How to Make Scrambled Eggs
The final step is cooking the scrambled eggs. My method is really simple and just starts with beaten eggs in a greased, nonstick skillet (I use an 8-inch PFOA-free pan with granite coating) over low-medium heat.
Cook the eggs for a few minutes, stirring gently with your spatula every 30 seconds or so. Scrambled eggs are done cooking when the eggs are thickened and no more liquid remains. Once you reach this point, sprinkle the cooked eggs with salt and pepper, turn off the heat, and you're good to go.
Finally, assemble the bowls. Divide the Tomato Avocado Salad and the sweet potato and zucchini mixture between two bowls. Top each bowl with half of the cooked scrambled eggs.
You can also serve this Sweet Potato Breakfast Bowl with additional fresh cilantro leaves as a garnish and some Mexican-style hot sauce for some extra heat if you'd like. (Go ahead and add in any of your other favorite Mexican-inspired toppings, too!)
- Egg yolks contain choline, which supports metabolism and early brain development, and a single egg contains about 6 grams of protein.
- Sweet potatoes are a rich source of beta-carotene, the plant-based version of vitamin A.
- Avocados contain monounsaturated fat, which may help lower LDL cholesterol when eaten as a replacement for saturated fat.
Low-Waste Cooking Tips
Whenever possible, I like to keep fruits and vegetables unpeeled in my recipes. The skins often add texture, fiber, and extra phytonutrients. Plus, this method saves time and reduces overall food waste. For these reasons, I suggest leaving the sweet potato and zucchini unpeeled in this Sweet Potato Breakfast Bowl (just rinse well with water first). Similarly, I like to include both the lime peel and lime juice in the Tomato Avocado Salad prep!
Meal Prep and Storage
If you know you won't be eating these breakfast bowls right away, you can store the Tomato Avocado Salad separately so it's easier to only reheat only the eggs and sweet potato mixture when you pull them out of the fridge. (I've also reheated the entire bowl in the microwave with good results, so you don't necessarily have to separate out the salad if you're in a hurry.)
Store leftovers in an airtight container for up to three days. The lime in the Tomato Avocado Salad helps to prevent the avocado from browning too much during this time.
Ingredient Substitutions and Recipe Modifications
There are lots of ways to switch up the ingredients in this recipe to fit your dietary preferences or the foods that you already have stocked in your kitchen. A few ideas:
- Substitute 1 cup tofu scramble, black beans, or pinto beans for the eggs. (This also makes the recipe vegan.)
- Swap in a russet potato for the sweet potato if desired.
- Omit or reduce the fresh cilantro if you're not a fan.
- Use pre-mixed taco seasoning instead of the dry spices for added convenience.
- Substitute 1 large diced tomato for the cherry tomatoes if preferred.
- Instead of zucchini, substitute yellow squash, broccoli florets, or bell pepper.
- Add tortilla chips or tortilla strips for an extra crunch.
- For extra satiating protein and fat, double the eggs. (And if you prefer runny yolks, you can always serve this Sweet Potato Breakfast Bowl with eggs over easy.)
- If your tomatoes are less sweet, feel free to add 1-2 teaspoons of agave nectar or honey to the salad for a sweeter flavor.
Best Recipes to Serve With:
- Toasted Coconut Iced Matcha Latte
- Watermelon Chia Fresca
- Vegan Mango Orange Smoothie
- Quick and Easy Tempeh Chilaquiles
- Whole Wheat Jalapeño Chive Cornbread
- 1 avocado, diced
- 1 cup halved cherry tomatoes
- ¼ cup minced red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon grapeseed oil or avocado oil
- 1 teaspoon grated lime peel
- 1 tablespoon lime juice
- Salt to taste
- 2 tablespoons grapeseed oil or avocado oil, or as needed to coat the pan
- 1 sweet potato, chopped into 1-inch cubes
- 1 zucchini, chopped into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (mild)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 teaspoon grapeseed oil or avocado oil, or as needed to coat the pan
- 2 eggs, beaten
- Salt and pepper to taste
- Fresh cilantro leaves
- Mexican-style hot sauce
Stir avocado, cherry tomatoes, red onion, cilantro, oil, lime peel, and lime juice until evenly mixed. Add salt to taste and set aside.
Heat oil in a 12-inch skillet with a lid over medium-high heat. Once the oil is translucent, add sweet potato, cover, and cook for 12 minutes, stirring every few minutes, or until sweet potato is tender and browned on the edges.
Uncover the skillet and stir in zucchini, cumin, coriander, chili powder, garlic powder, and cayenne pepper (if using). Cook for 3 minutes, or until zucchini is tender and the spices are fragrant. Add salt and pepper to taste, cover the skillet, and remove from heat.
Heat oil in an 8-inch nonstick skillet over low-medium heat. Once the oil is translucent, pour in the beaten eggs and cook for 5 minutes, stirring gently with a spatula every 30 seconds, or until the eggs are thickened and no more liquid remains. Sprinkle with salt and pepper to taste.
Divide the Tomato Avocado Salad and the sweet potato and zucchini mixture between 2 bowls. Top each bowl with half of the scrambled eggs.
Serve with fresh cilantro leaves and Mexican-style hot sauce if desired.
Vegan variation: Substitute 1 cup tofu scramble, black beans, or pinto beans for the eggs.
Storage: Store leftovers in an airtight container for up to 3 days.
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