There’s nothing better than starting the day with a breakfast that’s hearty, nourishing, and full of flavor.

This Sweet Potato Breakfast Bowl has it all: roasted sweet potatoes, crispy bacon, sautéed peppers and onions, creamy avocado, and perfectly cooked eggs.

Topped with a zesty sriracha sauce, it’s a balanced meal that fuels you through the morning.

Why You’ll Love It

• Nutritious & filling — packed with protein, healthy fats, and fiber.
• Customizable — swap proteins, greens, or cheese to fit your diet.
• Quick — just 30 minutes from start to finish.
• Perfect for any morning — weekday fuel or weekend brunch-worthy.

Ingredients (2 servings)

• 1 large sweet potato, diced
• 1 tbsp avocado oil (or olive oil)
• ¼ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ⅓ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• ¼ cup red onion, diced
• 4 large eggs (scrambled, fried, or boiled)
• 4 slices thick-cut bacon
• 1 cup greens (spinach or arugula)
• ½ avocado, sliced
• Optional garnish: crumbled feta (or cheese of choice), chopped cilantro

Creamy Sauce:

• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1 ½ tsp sriracha

Step-by-Step Instructions

1. Roast the sweet potatoes
   Preheat oven or air fryer to 400°F (200°C). Toss diced sweet potato with oil, salt, pepper, and garlic powder. Roast 15–20 minutes (oven) or 5–8 minutes (air fryer), flipping halfway, until golden and tender.
2. Cook the bacon
   Chop bacon into bite-sized pieces. In a skillet over medium heat, cook until crispy (5–7 minutes). Remove to a paper towel-lined plate. Leave a little bacon fat in the pan.
3. Sauté the vegetables
   In the same skillet, add bell peppers and onion. Cook 3–5 minutes until softened and slightly caramelized. Remove from heat.
4. Cook the eggs
   Prepare to your liking:
   • Scrambled: whisk with salt and pepper, cook until fluffy.
   • Fried: cook until whites are set, yolks still runny.
   • Boiled: simmer 8–10 minutes, peel, and slice.
5. Mix the sauce
   In a small bowl, whisk mayo, lemon juice, and sriracha until creamy.
6. Assemble the bowls
   Divide greens between two bowls. Add roasted sweet potatoes, sautéed veggies, bacon, and eggs. Top with avocado, feta, cilantro, and a drizzle of creamy sriracha sauce.

Tips & Variations

• Greens: Swap spinach with kale, arugula, or mixed salad greens.
• Protein: Try turkey bacon, sausage, or tofu scramble for a vegetarian/vegan option.
• Cheese: Feta, goat cheese, cheddar, or vegan cheese all work beautifully.
• Sauce: For a mild version, use plain yogurt + lemon juice + honey.

Serving Ideas

• Pair with a side of fresh fruit or berries for extra sweetness.
• Add a slice of sourdough toast or crusty bread for dipping.
• Serve with a smoothie or fresh juice for a full brunch spread.

Final Thoughts

This Sweet Potato Breakfast Bowl is more than just a recipe—it’s a template for building a wholesome breakfast you’ll actually look forward to. Sweet, savory, creamy, and a little spicy, it strikes the perfect balance of flavor and texture. Keep it classic or mix it up with your favorite swaps—either way, it’s a breakfast worth waking up for.

Sweet Potato Breakfast Bowl

There’s nothing better than starting the day with a breakfast that’s hearty, nourishing, and full of flavor. This Sweet Potato Breakfast Bowl has it all: roasted sweet potatoes, crispy bacon, sautéed peppers and onions, creamy avocado, and perfectly cooked eggs. Topped with a zesty sriracha sauce, it’s a balanced meal that fuels you through the morning.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 3

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 large sweet potato diced
• 1 tbsp avocado oil or olive oil
• ¼ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ⅓ cup red bell pepper diced
• ¼ cup green bell pepper diced
• ¼ cup red onion diced
• 4 large eggs scrambled, fried, or boiled
• 4 slices thick-cut bacon
• 1 cup greens spinach or arugula
• ½ avocado sliced
• Optional garnish: crumbled feta or cheese of choice, chopped cilantro
• Creamy Sauce:
• 1 tbsp mayonnaise
• 1 tsp lemon juice
• 1 ½ tsp sriracha

Method

 

1. Roast the sweet potatoes
2. Preheat oven or air fryer to 400°F (200°C). Toss diced sweet potato with oil, salt, pepper, and garlic powder. Roast 15–20 minutes (oven) or 5–8 minutes (air fryer), flipping halfway, until golden and tender.
3. Cook the bacon
4. Chop bacon into bite-sized pieces. In a skillet over medium heat, cook until crispy (5–7 minutes). Remove to a paper towel-lined plate. Leave a little bacon fat in the pan.
5. Sauté the vegetables
6. In the same skillet, add bell peppers and onion. Cook 3–5 minutes until softened and slightly caramelized. Remove from heat.
7. Cook the eggs
8. Prepare to your liking:
9. Scrambled: whisk with salt and pepper, cook until fluffy.
10. Fried: cook until whites are set, yolks still runny.
11. Boiled: simmer 8–10 minutes, peel, and slice.
12. Mix the sauce
13. In a small bowl, whisk mayo, lemon juice, and sriracha until creamy.
14. Assemble the bowls
15. Divide greens between two bowls. Add roasted sweet potatoes, sautéed veggies, bacon, and eggs. Top with avocado, feta, cilantro, and a drizzle of creamy sriracha sauce.

Notes

Greens: Swap spinach with kale, arugula, or mixed salad greens.

Protein: Try turkey bacon, sausage, or tofu scramble for a vegetarian/vegan option.

Cheese: Feta, goat cheese, cheddar, or vegan cheese all work beautifully.

Sauce: For a mild version, use plain yogurt + lemon juice + honey.

Serving Ideas

Pair with a side of fresh fruit or berries for extra sweetness.

Add a slice of sourdough toast or crusty bread for dipping.

Serve with a smoothie or fresh juice for a full brunch spread.