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    Home » Recipes » Grateful Grazer

    Published: Apr 8, 2021 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · Leave a Comment

    Sweet Potato Breakfast Bowl

    Jump to Recipe Print Recipe
    Top image is flat-lay of ingredients: sweet potato, eggs, avocado, lime, onion, and spices. Bottom images is of a scrambled egg breakfast bowl. Text reads, "Sweet Potato Breakfast Bowl: vegetarian + gluten free; GratefulGrazer.com."
    Bowl with sweet potatoes, scrambled egg and tomato avocado salad with text reading, "Vegetarian + Gluten-Free Sweet Potato Breakfast Bowl; GratefulGrazer.com."
    Scrambled egg and potato bowl with tomato avocado salad and text that reads, "Sweet Potato Breakfast Bowl: vegetarian + gluten-free; GratefulGrazer.com."

    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.

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

    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.

    Image of ingredients against white background: cubed sweet potato, cubed zucchini, cherry tomatoes, cilantro, eggs, minced red onion, avocado, lime, and spices.

    Grocery List

    Fresh Produce:

    • Avocado
    • Cherry tomatoes (I like to use multi-color tomatoes for added visual appeal)
    • Red onion
    • Fresh cilantro
    • Lime
    • Sweet potato
    • Zucchini

    Pantry Ingredients:

    • 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)

    Refrigerated Ingredients:

    • Eggs (I look for pasture-raised)

    Equipment

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

    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.

    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!)

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

    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.
    • 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.

    Scrambled egg with hot sauce, spiced vegetables, and tomato avocado salad.

    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
    • Whole Wheat Jalapeño Chive Cornbread
    Horizontal image overhead of a Sweet Potato Breakfast Bowl with scrambled egg against a white background.

    📖 Recipe

    Sweet Potato Breakfast Bowl

    Warm and spicy vegetables are balanced with bright and creamy tomato avocado salad and topped with a scrambled egg in this Mexican-inspired Sweet Potato Breakfast Bowl.
    4.82 from 16 votes
    Print Pin Save Saved! Rate
    Course: Breakfast
    Cuisine: gluten-free, Mexican-inspired, vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 people
    Calories: 480kcal
    Author: Stephanie McKercher, RDN

    Equipment

    • Knife and cutting board
    • mixing bowl
    • 12-inch skillet with lid
    • 8-inch nonstick skillet
    • spatula

    Ingredients

    Tomato Avocado Salad:

    • 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

    Sweet Potato and Zucchini:

    • 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

    Scrambled Eggs:

    • 1 teaspoon grapeseed oil or avocado oil, or as needed to coat the pan
    • 2 eggs, beaten
    • Salt and pepper to taste

    Optional for Serving:

    • Fresh cilantro leaves
    • Mexican-style hot sauce

    Instructions

    Prepare the Tomato Avocado Salad:

    • Stir avocado, cherry tomatoes, red onion, cilantro, oil, lime peel, and lime juice until evenly mixed. Add salt to taste and set aside.

    Cook Sweet Potato and Zucchini:

    • 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.

    Cook Scrambled Eggs:

    • 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.

    Assemble the Bowls:

    • 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.

    Notes

    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.

    Nutrition

    Serving: 76.5g | Calories: 480kcal | Carbohydrates: 27.5g | Protein: 10.4g | Fat: 38.6g | Saturated Fat: 5.3g | Polyunsaturated Fat: 18.3g | Monounsaturated Fat: 12.4g | Cholesterol: 186mg | Sodium: 1340.4mg | Potassium: 973.4mg | Fiber: 8.9g | Sugar: 6.3g | Vitamin A: 1037.8IU | Vitamin C: 2893.2mg | Calcium: 93.2mg | Iron: 3.2mg
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

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    If you loved this Sweet Potato Breakfast Bowl, please leave a five-star review on the recipe card above.

    Save this Sweet Potato Breakfast Bowl recipe on Pinterest:

    Scrambled egg bowl with sweet potatoes, zucchini, tomato and avocado. Text reads, "Sweet Potato Breakfast Bowl; vegetarian + gluten-free; GratefulGrazer.com."

    If you share your re-make on Instagram, be sure to tag me (@GratefulGrazer and #GratefulGrazer). I'd love to hear how it went!

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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