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You are here: Home / Breakfast and Brunch / Spicy Sweet Potato Breakfast Bowls

Spicy Sweet Potato Breakfast Bowls

February 16, 2018 Updated: November 19, 2019 By Leanne 46 Comments

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Whether it’s for breakfast or breakfast for supper, you need these simple and filling Spicy Sweet Potato Breakfast Bowls in your life!

Up-close overhead view of a Spicy Sweet Potato Breakfast Bowl.

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.

Up-close view of spicy sweet potatoes.

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! 🙂

Overhead view of a Spicy Sweet Potato Breakfast Bowl.

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.

Up-close view of a Spicy Sweet Potato Breakfast Bowl.

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, be sure to let me know what you think in the comments below! Or take a pic and share it on Instagram by tagging @crumbtopbaking!

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Spicy Sweet Potato Breakfast Bowls

Spicy Sweet Potato Breakfast Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 bowls
  • Category: Breakfast; Dinner
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Description

Whether it’s for breakfast or breakfast for supper, you need these Spicy Sweet Potato Breakfast Bowls in your life! Garlicky and spicy, these vegetarian bowls are packed with lentils, spinach, eggs and sweet potato, and help you get your fill of fibre and protein!


Ingredients

  • 1 large sweet potato, peeled and cubed
  • 1 tbsp extra virgin olive oil
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp kosher salt
  • 1/8 tsp of ground black pepper
  • pinch of cayenne pepper
  • 4 eggs
  • 2 tsp 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. These bowls can be made ahead and warmed in the microwave before serving. Just reserve any optional toppings and add when ready to eat.
  2. If you’re not a fan of lentils, or want to mix it up, you can also add some cooked quinoa or brown rice.

Did you make this recipe?

Tag @crumbtopbaking on Instagram and hashtag it #crumbtopbaking

Pinterest image for Spicy Sweet Potato Breakfast Bowls.

 

Filed Under: All Recipes, Breakfast and Brunch, Light Lunch Recipes, Vegetarian

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Reader Interactions

Comments

  1. Rebecca says

    January 19, 2025 at 5:34 pm

    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!

    Reply
    • Leanne says

      January 20, 2025 at 12:13 am

      Hi Rebecca! I’m so glad you enjoyed the recipe. Thanks for letting me know!

      Reply
  2. camila says

    October 16, 2018 at 9:33 pm

    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!

    Reply
    • Leanne says

      October 16, 2018 at 9:54 pm

      Thanks Camila! Happy I could provide some inspiration! I’m sure you will make a delicious version!

      Reply
  3. Michelle says

    March 3, 2018 at 1:44 am

    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! 😀

    Reply
    • Leanne says

      March 11, 2018 at 12:50 pm

      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!

      Reply
  4. heather (delicious not gorgeous) says

    February 20, 2018 at 5:16 pm

    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 (:

    Reply
    • Leanne says

      February 24, 2018 at 6:07 pm

      Thanks Heather. It is pretty filling! But I love my PB&J too! Have a good one!

      Reply
  5. Jaclyn says

    February 20, 2018 at 2:45 pm

    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!

    Reply
    • Leanne says

      February 24, 2018 at 6:06 pm

      Oh yes, try this with avocado. It’s so good! Thanks Jaclyn. Have a great weekend!

      Reply
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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

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