Stuck in a boring breakfast rut? Take 15 minutes and make this easy Sweet Potato Power Bowl recipe! This winning combination of tender sweet potato, creamy avocado, sweet tomatoes, and perfectly poached egg will keep you full and satisfied until lunch.
Yep, MORE EGGS.
I told you, I’ve become obsessed. I’m all about breakfasts lately.
I just LOVE starting the morning with a wholesome bowl of goodness to get my day going right.
I recognize that the previous sentence reads like a cereal commercial, but I can’t help myself.
I can notice a serious difference in my energy and attitude on days when I have an awesome breakfast instead of a sad energy bar or 40 ounces of coffee.
I’ve mostly been rotating back and forth between poached eggs in a spicy tomato sauce (AKA eggs in purgatory AKA shakshuka), and this incredible bowl of sunshine I’ve dubbed the SWEET POTATO POWER BOWL.
I like to make the simplest version of this breakfast with just sweet potato, egg, tomato, and avocado, then dress it up using whatever crazy stuff I have lying around.
Save some time with this great 3-in-1 Avocado peeler, slicer and pitter tool.
Today it was cilantro, lime, Greek yogurt, and pickled red onion.
Sometimes I add fried plantains, Peruvian aji amarillo sauce, or just a ton of Tabasco.
I have a terrible habit of adding way too much hot sauce to stuff and then pretending like I’m never going to make that mistake again. It’s like a fun game, except it’s not fun.
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Anyway, just make this sweet potato bowl with egg for breakfast and try to go easy on the hot sauce.
- 1 cup diced sweet potato
- 1 egg, cracked into a bowl
- 1/2 cup halved cherry or grape tomatoes
- 1/4 avocado, diced
- Garnishes: Pickled onion*, chopped cilantro, Greek yogurt, lime wedges
- Heat a medium skillet over medium-high heat. Spray generously with oil and add the sweet potatoes. Saute 3-4 minutes, tossing every 30 seconds or so, until the potatoes are lightly browned. Turn the head down to medium low, add a teaspoon of water, and immediately cover the pan. Let the potatoes cook for 5 minutes. Season with salt and pepper. Turn off the heat, re-cover, and let rest.
- Heat a small non-stick pan over medium heat. Spray generously with oil, then gently add the egg to the pan. Let cook for 2-3 minutes, until the white is set and the yolk is cooked to your liking. Season with salt and pepper.
- Transfer the sweet potatoes to a bowl, along with the tomatoes and avocado. Slide the egg on top, then garnish with pickled onion, cilantro, and yogurt. Serve with lime wedges for squeezing.
*To make pickled onions, just slice up some red onion, put it in a glass container with a secure lid, and add enough white vinegar to submerge all of the onion. Give it a good shake. The onions will be tasty after 5 minutes, but they get better after a day or so in the fridge!
Amount Per Serving: Calories: 1003|Total Fat: 54g|Saturated Fat: 16g|Trans Fat: 0g|Unsaturated Fat: 33g|Cholesterol: 1808mg|Sodium: 766mg|Carbohydrates: 61g|Fiber: 12g|Sugar: 25g|Protein: 67g|
Nutrition information has been auto-calculated for your convenience.
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February 18, 2016 | Last Updated on August 13, 2021 by Linda