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Sweet Potato Breakfast Bowl Recipe

Sweet Potato Breakfast Bowl Recipe
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★★★★★

4.8 from 26 reviews

This Sweet Potato Breakfast Bowl is a nutritious and flavorful way to start your day. Combining roasted spiced sweet potatoes, hardboiled eggs, sautéed spinach, creamy avocado, and tangy pickled onions, it offers a balanced meal packed with fiber, protein, and vibrant flavors inspired by Georgian seasoning. The dish is topped with optional fresh cilantro and red pepper flakes for an extra kick.

Ingredients

Scale

Main Ingredients

  • 1 sweet potato, chopped
  • 2 eggs, hardboiled
  • 2 cups fresh spinach
  • 1 tbsp Ajika Georgian Seasoning Blend (available at Trader Joe’s)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 avocado, sliced

Pickled Onions

  • 1 red onion
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 oz water
  • 1/4 cup white vinegar
  • Optional: red pepper flakes
  • Optional: fresh cilantro

Additional

  • Avocado oil spray

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to get it ready for roasting the sweet potatoes.
  2. Prepare Sweet Potatoes: Chop the sweet potato into bite-sized pieces. Spread them on a baking sheet and lightly coat with avocado oil spray. Sprinkle with 1 tablespoon of Ajika Georgian Seasoning Blend evenly over the sweet potatoes for a spicy, aromatic flavor.
  3. Roast Sweet Potatoes: Bake the coated sweet potatoes in the preheated oven for 40 minutes. Flip them halfway through the roasting time to ensure even cooking and caramelization.
  4. Boil Eggs: Bring a small pot of water to a rolling boil. Gently add 2 eggs and boil for exactly 12 minutes for hardboiled eggs. After boiling, transfer the eggs immediately to an ice bath to stop cooking and make peeling easier.
  5. Wilt Spinach: In a pan over medium-low heat, add 2 cups of fresh spinach. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Cook until the spinach is wilted but still vibrant green, about 2-3 minutes.
  6. Prepare Pickled Onions: Slice the red onion lengthwise into thin “C” shaped slices. Place the onion slices in a jar. Heat 6 oz of water until boiling (microwave or stovetop). Add 1 tablespoon of sugar and 1 tablespoon of salt to the jar with onions, then pour the hot water over them. Top off with 1/4 cup white vinegar filling the jar. Let the jar sit at room temperature for about 30 minutes before transferring to the refrigerator to develop flavor.
  7. Assemble the Breakfast Bowl: In your serving bowl, layer the roasted sweet potatoes, sliced hardboiled eggs, sautéed spinach, pickled onions, and avocado slices. Garnish with fresh cilantro leaves and a pinch of red pepper flakes, if desired, for extra freshness and heat.

Notes

  • To make peeling hardboiled eggs easier, always cool them in an ice bath right after boiling.
  • Ajika Georgian Seasoning Blend adds a spicy, smoky flavor but can be substituted with smoked paprika and chili powder if unavailable.
  • Pickled onions can be prepared ahead and stored in the refrigerator for up to one week.
  • For a vegan alternative, replace hardboiled eggs with seasoned tofu or chickpeas.
  • Use ripe avocado for a creamy texture and richer flavor.
  • Adjust red pepper flakes according to desired spice level.

Nutrition

Keywords: sweet potato breakfast bowl, roasted sweet potatoes, hardboiled eggs, spinach, pickled onions, Ajika seasoning, healthy breakfast, nutritious bowl

Find it online: https://tastybynova.com/sweet-potato-breakfast-bowl-recipe/