Whether it's for breakfast or breakfast for supper, you need these simple and filling Spicy Sweet Potato Breakfast Bowls in your life!
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Seriously, savoury breakfast bowls are totally changing up my morning routine!
Prior to a few weeks ago, I enjoyed the occasional savoury breakfast. Breakfast sandwiches and skillets, prepped ahead of time, are totally awesome.
But rarely did I crave a savoury breakfast in the wee hours of the morning. A savoury brunch at 11am? No problem. But at 7am? I much prefer something sweet and fruity. We're talking smoothie parfaits, chia jams (with peanut butter, of course) and french toast bakes.
But that has all changed since I started making these Spicy Sweet Potato Breakfast Bowls. Loaded with spices and garlicky flavour, these bowls have been on repeat in my house lately.
And if you're into breakfast for supper, these bowls are for you! Super filling, and a great way to get in your fibre and protein. You won't even notice they're vegetarian! 🙂
There's no strict recipe for these bowls, but they break down like this:
- Diced sweet potatoes (okay, this one is pretty obvious).
- A mix of garlic and spices (because spices are life....hello smoked paprika and cumin!)
- Lentils. Super filling plant-based protein. I prefer green, but you can definitely do red. (I also threw in some brown rice that was leftover in my fridge).
- Scrambled eggs. Because every savoury breakfast bowl needs scrambled eggs. (You can totally add a fried egg, but they're just not my thing).
- Spinach. You gotta get those greens in where you can.
- Tomatoes, avocado, feta cheese, basil, or whatever toppings you like.
These bowls take about half an hour from start to finish, so I totally understand if you're not into getting up early to prepare breakfast. Some days I prefer to stay in bed too! So for those mornings, these Spicy Sweet Potato Breakfast Bowls can be easily made ahead and re-heated when ready to eat. You can even bring it to work for lunch! 😉
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
📖 Recipe
Spicy Sweet Potato Breakfast Bowls
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- pinch cayenne pepper
- 4 eggs
- 2 teaspoon chives, chopped
- 4 cups spinach, fresh
- 1 cup lentils, cooked
- Optional: additional salt, pepper and garlic powder to taste
- Optional: tomato, avocado, feta and basil as toppings
Instructions
- For the sweet potatoes: Pre-heat oven to 400 degrees and line a baking sheet with parchment paper. In a medium-sized bowl, add the cubed sweet potato and drizzle with oil. In a small bowl, combine the oregano, garlic powder, paprika, cumin, salt, pepper and cayenne pepper. Coat the potatoes with the spice mixture, spread out on baking sheet and bake for 15-20 minutes, or until tender.
- For the eggs: Pre-heat frying pan with a drizzle of olive oil. In a small bowl, whisk together the eggs, chives and a dash of salt, pepper and garlic powder to taste. Add to frying pan and cook on medium heat by gently folding over the eggs a few times until cooked and scrambled. This should only take a minute or two.
- For the lentils and spinach mixture: Cook lentils according to package directions. Pre-heat a frying pan with a drizzle of olive oil. Add the spinach and cooked lentils, and add a dash of salt, pepper and garlic powder to taste. Cook on low heat until the spinach is sautéed. This should only take a few minutes.
- Assemble the breakfast bowls: Divide the lentil and spinach mixture into two separate bowls. Layer on the sweet potatoes and scrambled eggs. Add the optional toppings and serve.
Notes
- These bowls can be made ahead and warmed in the microwave before serving. Just reserve any optional toppings and add when ready to eat.
- If you're not a fan of lentils, or want to mix it up, you can also add some cooked quinoa or brown rice.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Rebecca says
Had this for breakfast this morning and it is absolutely divine! I made it with hard boiled eggs as I needed to bring it to work and absolutely smashed it!
Leanne says
Hi Rebecca! I'm so glad you enjoyed the recipe. Thanks for letting me know!
camila says
as someone who is always in the search for vegetarian recipes like this one, thank you so much for posting this!! I am absolutely inspired to make similar!!! Since this is dreamy!
Leanne says
Thanks Camila! Happy I could provide some inspiration! I'm sure you will make a delicious version!
Michelle says
Yum! I really need to change up my weekend brunch routine with these sweet potato breakfast bowls! I think that's in order starting tomorrow! 😀
Leanne says
Thanks Michelle! I love to make this when I need to change up my breakfast a bit! Hope you get a chance to make this recipe! Happy Sunday!
heather (delicious not gorgeous) says
these sound like the perfect way to start the morning! pb&j is definitely easier and faster, but it doesn't keep me full for that long. these sound awesome for any meal of the day really (:
Leanne says
Thanks Heather. It is pretty filling! But I love my PB&J too! Have a good one!
Jaclyn says
I love everything about this bowl, as I am such a big savoury person! I am totally gonna try this soon with some avocado too, because avocado is LIFE!
Leanne says
Oh yes, try this with avocado. It's so good! Thanks Jaclyn. Have a great weekend!