Sweet Potato Breakfast Bowl

Why Make This Recipe

Let’s be real for a second: breakfast doesn’t have to be boring! If you’re tired of your usual routine—hello, cereal or toast—then it’s time to shake things up with the Sweet Potato Breakfast Bowl. It’s a creative mix of flavors and textures that will make your morning something to look forward to. Plus, it’s packed with nourishing goodness that’ll keep you energized all day! 🥔✨

How to Make Sweet Potato Breakfast Bowl

Ready to join the breakfast revolution? Preparing this sweet potato bowl is smoother than your best morning playlist! The whole process comes together quickly, and you’ll love how simple yet satisfying it is. Here’s how to whip up this delightful dish!

Ingredients

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

For the pickled onions:

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

Directions

1. Preheat your oven to 400 degrees. Getting that warmth going can only mean good things, right?
2. Chop up your sweet potato and spread it out on a baking sheet. Give it a spritz of avocado oil spray and sprinkle that Ajika Georgian Seasoning blend like it’s confetti.
3. Bake those sweeties for 40 minutes, flipping halfway through like the culinary acrobat you are.
4. Now, let’s get those eggs hardboiled! Bring a small pot to a boil, then gently place your eggs in there. Set a timer for 12 minutes; this isn’t a race.
5. While they’re cooking, prepare an ice bath for when they’re done. Trust me; the ice bath is like a spa treatment for eggs.
6. Heat a pan over medium-low and throw in your fresh spinach with a dash of sea salt and pepper. Let it wilt down, and then it’s time for the star of the show—pickled onions!
7. Chop the red onion into "C" slices and set them aside.
8. Heat 6 oz water in the microwave or on the stove until boiling (about 2 1/2 minutes). Toss the chopped onion into a jar and add the 1 tbsp sugar and 1 tbsp salt.
9. Pour the boiling water into the jar and top it off with the white vinegar. Let it chill on the counter before transferring it to the fridge.
10. Finally, assemble your breakfast bowl! Start with the sweet potato, layer in those hardboiled eggs, sautéed spinach, pickled onions, and sliced avocado. Finish it off with a sprinkle of fresh cilantro and maybe some red pepper flakes if you’re feeling spicy. 🔥

How to Serve Sweet Potato Breakfast Bowl

Dish it up hot and fresh! You can serve it in your favorite bowl and enjoy it while you sip your morning coffee or tea. It’s a great way to start your day, especially if you’re going for the whole “I’m putting my best foot forward” vibe. Plus, sharing this bowl with friends or family? Total Instagram moment. 📸

How to Store Sweet Potato Breakfast Bowl

Not planning to finish it all in one go? No problem! Store leftovers in an airtight container in the fridge. It should keep well for a good 3–4 days. Just remember, when reheating, be gentle: you don’t want to accidentally turn your sweet potatoes into mush!

Tips to Make Sweet Potato Breakfast Bowl

• Keep it colorful: Add more veggies if you like! Bell peppers or zucchini would rock in this bowl.
• Make it ahead: Prep your sweet potato and pickled onions ahead of time. Your future self will thank you when you wake up late. 😴
• Customize: If Ajika Seasoning isn’t your jam, play around with spices that you love!

Variation

Feeling adventurous? Why not switch up the grains? Substitute quinoa or farro for the sweet potato, or toss in some black beans for added protein. You do you!

FAQs

Q1: Can I use fresh spinach instead of cooked?
Absolutely! If you love that raw crunch, skip the sautéing and toss in the fresh spinach right on top.

Q2: What if I don’t have Ajika Georgian Seasoning?
No worries! Any seasoning blend you love will work. Try a mix of smoked paprika, garlic powder, and cumin for a different flavor.

Q3: How do I make hardboiled eggs perfectly every time?
There’s a artsy science to this: Start with cold water, bring to a boil, then let them simmer for about 9-12 minutes. Then plunge them into that lovely ice bath.

Get ready for a breakfast you can actually be excited about! Who knew sweet potatoes could be this versatile? Enjoy! 😊

Sweet Potato Breakfast Bowl

A delicious and energizing breakfast bowl featuring sweet potatoes, hardboiled eggs, sautéed spinach, and pickled onions, perfect for starting your day with a burst of flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 2 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the breakfast bowl

• 1 sweet potato 1 sweet potato, chopped Chopped into small pieces for even cooking.
• 2 eggs 2 eggs, hardboiled Hardboiled until firm.
• 2 cups 2 cups spinach Fresh spinach, wilted.
• 1 tbsp 1 tbsp Ajika Georgian Seasoning Blend Can be substituted with another seasoning blend.
• 1/4 tsp 1/4 tsp sea salt
• 1/4 tsp 1/4 tsp black pepper
• 1/4 avocado 1/4 avocado, sliced For garnishing.

For the pickled onions

• 1 red onion 1 red onion Thinly sliced.
• 1 tbsp 1 tbsp salt
• 1 tbsp 1 tbsp sugar
• 6 oz 6 oz water Boiling water for pickling.
• 1/4 cup 1/4 cup white vinegar

Method

 

Preparation

1. Preheat your oven to 400 degrees.
2. Chop up your sweet potato and spread it out on a baking sheet. Spritz with avocado oil spray and season with Ajika Georgian Seasoning.
3. Bake the sweet potatoes for 40 minutes, flipping halfway through.
4. Boil water in a small pot, then gently add your eggs. Set a timer for 12 minutes.
5. Prepare an ice bath while the eggs are cooking.
6. In a skillet over medium-low heat, sauté the spinach with a dash of sea salt and pepper until wilted.
7. Slice the red onion into 'C' shapes and set aside.
8. Boil 6 oz of water, then combine with sugar and salt in a jar with the sliced onions. Top with white vinegar and let chill.

Assembly

1. Assemble your bowl by layering the baked sweet potato, hardboiled eggs, sautéed spinach, pickled onions, and sliced avocado.
2. Add fresh cilantro and red pepper flakes if desired.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently to avoid mushy sweet potatoes. Customize with more veggies if desired.