Start your day with this colorful sweet potato breakfast bowl! It’s packed with creamy sweet potatoes, crunchy nuts, and fresh fruits. A burst of flavors in every bite!
Honestly, who knew breakfast could be this fun? I love topping mine with a drizzle of honey—it truly makes it feel special. Simple, healthy, and oh-so-delicious!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the dish! Sweet potatoes are naturally sweet and full of vitamins. If you want a different flavor, you can use butternut squash or even regular potatoes, though they won’t have the same sweetness.
Egg: A large egg adds a nice protein boost and richness. For a vegan option, try using tofu or a chickpea flour scramble instead, which also packs a protein punch!
Pecans: They add crunch and some healthy fats. If you don’t have pecans, almonds or walnuts are great substitutes. For a nut-free option, you could use pumpkin or sunflower seeds.
Blueberries and Banana: Fresh fruits keep the bowl light and fruity! While blueberries are high in antioxidants, feel free to swap them for strawberries, raspberries, or whatever fruits you enjoy. The banana can be replaced with chopped peaches or apples.
How Do I Roast Sweet Potatoes Perfectly?
Roasting sweet potatoes to perfection brings out their delicious flavor and makes them crispy on the edges. Here’s how to do it right:
- Preheat your oven! Starting with a hot oven is key to getting that caramelization. Aim for 400°F (200°C).
- Slice evenly – cut your sweet potato into thin, uniform rounds. This helps them cook evenly.
- Don’t overcrowd the pan. Place the slices in a single layer with some space between them to allow for even roasting. Consider using two pans if needed.
- Flip halfway through cooking to get all sides browned. This will achieve a nice golden crust!
- Keep an eye on them. Cooking time may vary, so check for melting softness and a little browning!
Sweet Potato Breakfast Bowl
Ingredients You’ll Need:
For the Base:
- 1 medium sweet potato, sliced into thin rounds
- 1 tablespoon olive oil
- Salt and black pepper to taste
For Toppings:
- 1 large egg
- 1/2 cup fresh blueberries
- 1 small banana, sliced
- 1/4 cup pecans, toasted or candied
- 1 teaspoon honey or maple syrup (optional)
- Fresh microgreens or herbs for garnish (e.g., micro basil or baby arugula)
- Pinch of crushed red pepper flakes or seasoning salt (optional)
How Much Time Will You Need?
This delicious breakfast bowl takes about 35-40 minutes to prepare, with around 25 minutes for roasting the sweet potatoes and a few minutes for cooking the egg and assembling everything. Perfect for a nourishing start to your day!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). In a bowl, toss the sweet potato slices with olive oil, salt, and black pepper until they’re well coated. Then, lay them out in a single layer on a baking sheet lined with parchment paper. This allows them to roast evenly.
2. Roast the Sweet Potatoes:
Put the baking sheet in the oven and roast the sweet potatoes for about 20-25 minutes. Be sure to flip them halfway through cooking to ensure they get a nice golden color and caramelization. They should be tender and lightly browned when done.
3. Cook the Egg:
While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Crack the egg into the pan and cook it sunny side up until the whites are set but the yolk remains runny. Don’t forget to season it with a little salt and pepper for extra flavor!
4. Toast the Pecans:
In a separate small pan, toast the pecans over medium-low heat for a few minutes, stirring frequently until they’re fragrant. If you prefer sweet flavor, you can use candied pecans instead.
5. Assemble the Breakfast Bowl:
Now it’s time to put everything together! In a bowl, start by arranging the roasted sweet potato slices on one side. Then, add the fresh blueberries and banana slices around the bowl, creating a colorful display.
6. Add the Egg:
Carefully place the sunny-side-up egg in the center of the bowl. This will be the focal point of your breakfast bowl!
7. Sprinkle and Garnish:
Finally, sprinkle the toasted pecans around the egg and fruit. Garnish with fresh microgreens or herbs for a delicious, fresh touch.
8. Drizzle & Season:
If you like, drizzle some honey or maple syrup on top for added sweetness. You can also sprinkle a pinch of crushed red pepper flakes or seasoning salt for a bit of extra flavor!
9. Serve and Enjoy!
Dig into your nutritious and vibrant Sweet Potato Breakfast Bowl right away. Enjoy the mix of flavors and textures in each bite!
Can I Use a Different Type of Potato?
Absolutely! While sweet potatoes give a unique sweetness and flavor, you can also use butternut squash or regular potatoes if you prefer. Just keep in mind that the texture and taste will change slightly.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm the sweet potato and egg gently in the microwave or on the stove. Fresh fruit is best added just before serving.
Can I Make This Recipe Vegan?
Yes! For a vegan version, skip the egg and replace it with scrambled tofu or chickpea flour scramble for protein. You can also drizzle with a plant-based syrup for extra sweetness!
What’s the Best Way to Cook the Egg?
If you prefer a different style, feel free to hard boil or poach the egg for a firmer texture! Just keep in mind that both methods will change the overall presentation and taste of the dish.