Healthy Sweet Potato Bowls with Eggs and Chipotle Sauce
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These healthy sweet potato bowls with eggs and chipotle sauce are made with cheesy roasted sweet potatoes, scrambled eggs, homemade Pico De Gallo, avocado slices and an easy chipotle sauce to top it off. It is a well rounded breakfast that packs both protein and vegetables to start the day off right.
If you are looking for a new healthy breakfast recipe, this one is for you! It is a great way to start the day off right, loaded with flavor and nutrients. This savory breakfast sweet potato bowl has become one of my favorites! We even love to make it for lunch, too!
Why You’ll Love This Recipe
Flavorful: These breakfast bowls are made with simple ingredients but pack a punch with flavor! Everything from the sweet potatoes, to the homemade easy chipotle sauce, creates a flavorful breakfast.
Healthy: These breakfast bowls have fresh vegetables and protein to start the day off right! Each bowls has about 25 grams of protein per serving.
Easy: This sweet potato breakfast it really is much easier to make than you might think! Despite the bowls being all homemade ingredients, you can still have this breakfast ready to enjoy in about 35 minutes and even meal prep part of it for quicker breakfast on busy days.
What I Love:
- Cheesy seasoned sweet potatoes with the homemade Pico Da Gallo is one of favorite combinations! The spicy, smokey and sweet flavors come together with the creamy scrambled eggs to create a breakfast recipe you will want to make on repeat!
Ingredients and substitutions
Sweet potato: You will need one large sweet potato. You could swap for a russet potato.
Seasoning: The seasoning for the sweet potato is salt, chili powder, paprika, cumin, and onion powder.
Eggs: To make the scrambled eggs. You can use just egg whites or the whole egg.
Milk: A touch of milk whisked into the egg creates fluffier scrambled eggs.
Oil: A high heat oil, such as avocado oil, is needed to roast the sweet potatoes.
Avocado: The avocado slices are optional but pair so well with the sweet potatoes and eggs.
Cheddar Cheese: The sweet potatoes have a layer of melty cheddar cheese. You can swap for another cheese, such as pepper jack, Monterey jack, gouda, or Havarti. You can also leave the cheese off if you wish.
Chipotle sauce: The homemade chipotle sauce has Greek yogurt, mayo, garlic, lime juice, olive oil, chipotle powder and salt.
Pico De Gallo: To make the Pico De Gallo, you will need tomatoes, jalapeno, lime juice, onion, garlic, cilantro, and salt.
How to make sweeet potato breakfast bowls
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Peel and slice the sweet potato into 1/4 inch slices. Place the potato slices onto the baking sheet in a single layer. Drizzle with oil. Sprinkle over the chili powder, paprika, cumin, onion powder, sand salt. Toss to coat all the sweet potato slices, and arrange again into a single layer. Bake for 20-25 minutes or until the sweet potatoes are tender. Remove from the oven and add the cheese. Return to the oven for one minute or until the cheese has melted.
- While the sweet potatoes are baking, making the Pico De Gallo by combining all the ingredients together in a medium bowl. Taste and add salt to personal preferences. Store in the refrigerator until ready to build the bowls.
- To make homemade chipotle sauce, add all the ingredients together into a medium bowl and whisk until smooth. Add salt to taste.
- For the scrambled eggs, add a small pat of butter or drizzle of oil to a medium skillet over medium heat. Whisk the eggs and milk together in a bowl and pour into the skillet. Scramble the eggs, stirring frequently, until the eggs are fully cooked.
- To build the bowls, add the sweet potatoes, scrambled eggs, Pico De Gall and avocado slices to a bowl. Drizzle or spoon over the chipotle sauce. Enjoy immediately.
Sara’s Tip
You can make the chipotle sauce more or less spicy depending on how much chipotle powder you add. Be sure taste the sauce as you are making it so the spicy level comes out to your liking!
What to serve with sweet potato breakfast bowls
You can enjoy these savory sweet potato breakfast bowls following the recipe or switch it up for you personal preferences.
Add on pickled onion, sauteed zucchini, corn, spinach in the eggs, black beans, or any other topping you might enjoy with this breakfast.
How to boost the protein
If you looking for more protein, you can mix in about 1/4 cup of cottage cheese to your eggs. This will add about 7-10 grams more of protein to your breakfast bowls.
Or you could add sausage or chorizo to the bowls for a flavorful protein boost!
Can I meal prep these healthy breakfast bowls?
Yes! I love to make the Pico De Gallo in advance and store in the refrigerator in an air tight container up to 3 days. You can do the same with the chipotle sauce!
You can also make the sweet potatoes in advance for a even quicker breakfast! To prep the sweet potatoes, follow the directions for roasting the sweet potatoes up to melting the cheese. Place the sweet potatoes in an air tight container in the fridge up to 3 days. So all you will need to do is scramble the eggs, reheat the sweet potatoes and assemble the breakfast bowls in the morning.
Are sweet potatoes a healthy breakfast?
Yes! Although sweet potatoes are not as common as russet or red potatoes to serve with breakfast, they make for a really healthy and nutritious breakfast! Sweet potatoes are high in vitamin A, Vitamin C, potassium and fiber.
If you give this healthy sweet potato breakfast bowl with eggs and chipotle sauce a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy cooking! I hope you love these savory sweet potato breakfast bowls as much as we do!
Healthy Sweet Potato Bowls with Eggs and Chipotle Sauce
Ingredients
- 1 large sweet potato
- 1/4 tsp. Salt
- 1/2 tsp. Chili powder
- 1/2 tsp. Paprika
- 1/2 tsp. Cumin
- 1/2 tsp. Onion powder
- 5 Eggs
- 2 Tbsp. Milk
- 1/2 Avocado (sliced)
- 1/2 cup cheddar cheese (shredded)
Chipotle sauce:
- 2 Tbsp. Mayo
- 1/2 C. Greek Yogurt
- 1 garlic clove (grated)
- 1/2 lime (juiced)
- 2 tsp. Olive oil
- 1/4 tsp. Chipotle powder
- Salt to taste
Pico De Gallo:
- 1/2 C. Tomatoes (diced)
- 1/2 jalapeño (finely diced)
- 1/2 of a lime (juiced)
- 2 Tbsp. Onion (finely chopped)
- 1 garlic clove (graded or finely chopped)
- Salt to taste
- Cilantro (finely chopped (optional))
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Peel and slice the sweet potato into 1/4 inch slices. Place the potato slices onto the baking sheet in a single layer. Drizzle with oil. Sprinkle over the chili powder, paprika, cumin, onion powder, sand salt. Toss to coat all the sweet potato slices, and arrange again into a single layer. Bake for 20-25 minutes or until the sweet potatoes are tender. Remove from the oven and add the cheese. Return to the oven for one minute or until the cheese has melted.
- While the sweet potatoes are baking, making the Pico De Gallo by combining all the ingredients together in a medium bowl. Taste and add salt to personal preferences. Store in the refrigerator until ready to build the bowls.
- To make homemade chipotle sauce, add all the ingredients together into a medium bowl and whisk until smooth. Add salt to taste.
- For the scrambled eggs, add a pat of butter or drizzle of oil to a medium skillet over medium heat. Whisk the eggs and milk together in a bowl and pour into the skillet. Scramble the eggs, stirring frequently, until the eggs are fully cooked.
- To build the bowls, add the sweet potatoes, scrambled eggs, Pico De Gall and avocado slices to a bowl. Drizzle or spoon over the chipotle sauce. Enjoy immediately.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
