Sweet Potato and Avocado Breakfast Bowl

A satisfying and vibrant looking breakfast to get the day off to a great start
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: European
Keyword: Breakfast, Dairy Free, Gluten Free, High Protein, Vegetarian
Servings: 2 Servings
Calories: 417kcal


  • 1 Large Sweet Potato (Cut into cubes)
  • 1 tbsp Olive Oil
  • 1/2 Onion (Diced)
  • 1 Yellow Bell Pepper (Diced)
  • 4 Large Eggs
  • 4 Egg Whites
  • 1 tsp Garlic Powder
  • 10 Cherry Tomatoes (Halved)
  • 1/2 Avocado (Diced)
  • 1/2 tsp Hot Paprika


  • Preheat the oven to 400F (200C). Line a baking tray with parchment paper and spread the potato cubes over it evenly. Drizzle with half a tbsp olive oil and season with salt and pepper.
  • Roast the potatoes for 15 minutes, then toss them around and roast for another 10 minutes, until browned.
  • In the meantime, heat the remaining oil in a non-stick pan over medium heat. Add the onion and sauté for 2-3 minutes, until soft. Add the diced pepper and cook for another 3 minutes.
  • Next, add in the eggs and egg whites and cook for 5 minutes, mixing and folding them in with the onion and pepper. Stir in the garlic powder and season with salt, and pepper.
  • Add in the tomatoes and heat them until softened. Next, add the roasted sweet potatoes and stir to combine.
  • Divide the eggs between two bowls and top with the diced avocado, sprinkle with hot paprika. Serve immediately.



Calories: 417kcal | Carbohydrates: 28g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 303mg | Potassium: 1213mg | Fiber: 8g | Sugar: 9g | Vitamin A: 17115IU | Vitamin C: 138mg | Calcium: 117mg | Iron: 4mg