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.
Course Breakfast
Cuisine gluten-free, Mexican-inspired, vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
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:
1avocado,diced
1cuphalved cherry tomatoes
¼cupminced red onion
¼cupchopped fresh cilantro
1tablespoongrapeseed oil or avocado oil
1teaspoongrated lime peel
1tablespoonlime juice
Salt to taste
Sweet Potato and Zucchini:
2tablespoonsgrapeseed oil or avocado oil,or as needed to coat the pan
1sweet potato,chopped into 1-inch cubes
1zucchini,chopped into 1-inch cubes
1teaspoonground cumin
1teaspoonground coriander
1teaspoonchili powder(mild)
½teaspoongarlic powder
¼teaspooncayenne pepper(optional)
Salt and pepper to taste
Scrambled Eggs:
1teaspoongrapeseed oil or avocado oil,or as needed to coat the pan
2eggs,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.