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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.
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Prep Time 10 minutes
Cook Time 20 minutes
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.