Description
A balanced, colorful breakfast bowl featuring roasted sweet potato, creamy avocado, and jammy eggs—perfect for a nutritious start.
Ingredients
1 medium sweet potato, sliced into ¼-inch rounds
1 tsp olive oil
Salt & pepper to taste
1 ripe avocado, diced
2–3 large eggs
½ tsp chili flakes (for topping)
Optional greens or base: baby spinach, arugula, or mixed greens
Instructions
1. Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly crisp.
2. Bring water to a boil, gently add eggs, and cook for 7 minutes for jammy centers. Transfer to an ice bath for a few minutes, then peel and halve.
3. In a bowl, layer a bed of greens (if using), roasted sweet potatoes, avocado cubes, and halved jammy eggs. Sprinkle with chili flakes and extra salt to taste.
Notes
Roast sweet potatoes ahead to save time.
Use an ice bath to stop eggs from overcooking.
Avocados are best sliced just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Power Bowl
- Method: Roasting, Boiling
- Cuisine: Healthy, American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 370mg
Keywords: sweet potato avocado jammy egg power bowl, healthy breakfast bowl