Sweet Potato Breakfast Bowl with Eggs

Name: Sweet Potato Breakfast Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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 avocado oil (or oil of choice, 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

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Looking for a cozy, nutrient-packed way to start your morning that doesn't involve another boring bowl of oatmeal? This savory Sweet Potato Breakfast Bowl is one of my favorite vegetarian breakfast ideas (it's naturally gluten-free, too). This recipe is satisfying, flavorful, and ready in under 30 minutes. It's made with spiced roasted sweet potatoes and zucchini, a refreshing tomato avocado salad, and scrambled eggs for protein and staying power.

Sweet Potato Breakfast Bowl with a scrambled egg in a white bowl.

Whether you're nourishing yourself after a chaotic morning with kids, easing into intuitive eating, or simply craving a colorful change from sweet breakfasts, this bowl is a grounding and energizing option.

Topped off with a nutrient-rich scrambled egg, this breakfast bowl will leave you feeling satisfied and ready to take on the day. It's a savory, 30-minute meal that's definitely worth adding to your routine, even if the cook time means it's just reserved for weekends. And for some quick breakfast ideas to make during the week, try Fried Egg Avocado Toast or Greek Yogurt Bowls with Berries.

If you've been reading some of my recent posts exploring intuitive eating and gentle nutrition, know that satisfying recipes like this are a great place to start. For more, be sure to sign up for my 5 Days to Food Peace email series, where I share more tools to help you build a peaceful, sustainable relationship with food.

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Ingredients
Instructions
Nutrition Highlights
Substitutions
Pairing:
FAQ:
📖 Recipe

Ingredients

The base of this breakfast bowl is a flavorful mix of sweet potatoes and zucchini, seasoned with warming spices like cumin, coriander, and chili powder. Fresh tomato avocado salad with lime and cilantro is zesty, cooling, and balances the warm veggies beautifully. A couple of scrambled eggs add protein and staying power, making this bowl a complete and satisfying meal.

Here's what you'll need:

Eggs
Avocado
Tomatoes (I use multi-color cherry tomatoes)
Red onion
Fresh cilantro
Lime
Sweet potato
Zucchini
Dry ground spices: cumin, coriander, chili powder, garlic powder, cayenne pepper
Your favorite hot sauce (optional)

See the recipe card at the end of the post for ingredient quantities.

Instructions

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.

Tomato and Avocado Salad with cilantro and lime in a white 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.)

Sautéed sweet potato and zucchini cubes in an all-clad skillet.

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.

Scrambled eggs in a granite-coated nonstick skillet.

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.

Scrambled egg in a white speckled ceramic bowl with sautéed vegetables and avocado salad.

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!)

Nutrition Highlights

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.

Overhead image of a potato and egg bowl against white background.

Substitutions

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:

Vegan: Substitute 1 cup tofu scramble, black beans, or pinto beans for the eggs.
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.
Instead of zucchini, substitute yellow squash, broccoli florets, or bell pepper.
Add tortilla chips or tortilla strips for an extra crunch.
For extra protein, add more eggs. And feel free to cook them any way you like.

Pairing:

These recipes are delicious with this breakfast bowl.

FAQ:

What goes well with sweet potatoes for breakfast?

Sweet potatoes pair beautifully with both savory and sweet flavors, making them a versatile base for breakfast. For a savory twist, try adding sautéed greens, scrambled eggs, avocado, black beans, or a sprinkle of feta or goat cheese. If you prefer a sweeter take, they're delicious with cinnamon, nut butter, yogurt, chopped nuts, or fresh fruit. In this sweet potato breakfast bowl, I pair them with zucchini, spiced seasonings, eggs, and a fresh tomato avocado salad for a balanced, satisfying start to the day.

What to put in a breakfast bowl?

A breakfast bowl can be as simple or creative as you like! Start with a base like roasted vegetables, grains (like quinoa or oats), or potatoes. Then layer on protein, such as eggs, tofu, beans, or yogurt. Finally, and add colorful toppings like fresh veggies, avocado, herbs, sauces, or even fruit. The goal is to build a combination that feels satisfying, energizing, and supportive for your body. This vegetarian breakfast bowl is a great example: it includes fiber-rich sweet potatoes, protein from eggs, and fats from avocado for a complete, well-rounded meal.

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