Starting your day with a Sweet Potato Breakfast Bowl with Tomato Avocado Salad is a delicious way to fuel your body with whole, nutrient-dense foods. This dish combines the natural sweetness of roasted sweet potatoes, the crunch of zucchini, the richness of scrambled eggs, and the fresh, zesty flavors of a tomato avocado salad.
With its balance of protein, fiber, and healthy fats, this meal keeps you energized throughout the morning. Whether you’re looking for a gluten-free, paleo, or Whole30-friendly breakfast, this bowl is a fantastic choice. Let’s dive into the step-by-step guide to making this hearty, satisfying breakfast!
Why You’ll Love This Sweet Potato Breakfast Bowl
- Nutrient-Dense: Packed with vitamins, minerals, fiber, and protein.
- Easy to Make: Simple ingredients, quick prep, and minimal clean-up.
- Versatile: Customize with extra veggies, proteins, or toppings.
- Gluten-Free & Dairy-Free: Perfect for various dietary needs.
Ingredients You’ll Need
Here’s everything you need to prepare this flavorful breakfast bowl:
Tomato Avocado Salad
| Ingredient | Amount |
|---|---|
| Avocado | 1, diced |
| Cherry tomatoes | 1 cup, halved |
| Red onion | ¼ cup, minced |
| Fresh cilantro | ¼ cup, chopped |
| Grapeseed or avocado oil | 1 tablespoon |
| Lime peel | 1 teaspoon, grated |
| Lime juice | 1 tablespoon |
| Salt | To taste |
Sweet Potato and Zucchini
| Ingredient | Amount |
|---|---|
| Grapeseed or avocado oil | 2 tablespoons |
| Sweet potato | 1, chopped into 1-inch cubes |
| Zucchini | 1, chopped into 1-inch cubes |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Chili powder | 1 teaspoon (mild) |
| Garlic powder | ½ teaspoon |
| Cayenne pepper | ¼ teaspoon (optional) |
| Salt & pepper | To taste |
Scrambled Eggs
| Ingredient | Amount |
|---|---|
| Grapeseed or avocado oil | 1 teaspoon |
| Eggs | 2, beaten |
| Salt & pepper | To taste |
Optional for Serving
- Fresh cilantro leaves
- Mexican-style hot sauce
Step-by-Step Instructions
1. Prepare the Tomato Avocado Salad
- In a medium bowl, combine diced avocado, halved cherry tomatoes, minced red onion, and chopped cilantro.
- Drizzle with grapeseed or avocado oil, then add grated lime peel and fresh lime juice.
- Season with salt to taste and mix gently.
- Set aside to allow the flavors to meld while preparing the rest of the dish.
2. Cook the Sweet Potato and Zucchini
- Heat 2 tablespoons of oil in a large skillet over medium heat.
- Add sweet potato cubes and cook, stirring occasionally, for 8-10 minutes until they start to soften.
- Add zucchini cubes and cook for another 5-7 minutes until both are tender.
- Sprinkle with ground cumin, coriander, chili powder, garlic powder, cayenne (if using), salt, and pepper.
- Toss everything together and cook for another 2 minutes to blend the flavors.
- Remove from heat and set aside.
3. Make the Scrambled Eggs
- In a separate pan, heat 1 teaspoon of oil over medium-low heat.
- Pour in beaten eggs and cook, stirring gently, until just set.
- Season with salt and pepper.
4. Assemble Your Breakfast Bowl
- Divide the sweet potato and zucchini mixture between two bowls.
- Top with a portion of scrambled eggs.
- Spoon the tomato avocado salad over the top.
- Garnish with fresh cilantro leaves and a drizzle of Mexican-style hot sauce if desired.
5. Serve & Enjoy!
Enjoy your Sweet Potato Breakfast Bowl with Tomato Avocado Salad immediately for a fresh and filling start to your day!
Health Benefits of This Breakfast Bowl
1. Rich in Fiber and Healthy Carbs
Sweet potatoes provide complex carbohydrates that help keep you full longer and support stable energy levels.
2. Packed with Antioxidants
Tomatoes and avocados are loaded with antioxidants like lycopene and vitamin E, which promote heart and skin health.
3. High-Quality Protein
Eggs are an excellent source of protein, helping to build and repair muscles while keeping you satisfied.
4. Supports Digestion
The combination of fiber-rich vegetables and healthy fats from avocado and oil supports a healthy gut and digestion.
5. Anti-Inflammatory Benefits
Spices like cumin, coriander, and chili powder contain anti-inflammatory properties, aiding in overall well-being.
Customization Ideas
Make It Vegan
- Swap scrambled eggs for tofu scramble or roasted chickpeas.
Add More Protein
- Top with grilled chicken, turkey sausage, or black beans.
Boost Healthy Fats
- Add pumpkin seeds, hemp seeds, or a drizzle of tahini.
Extra Greens
- Toss in baby spinach, kale, or arugula for added nutrients.
FAQ Section
1. Can I make this breakfast bowl ahead of time?
Yes! You can prep the sweet potato and zucchini mix in advance and store it in the fridge for up to 3 days. Simply reheat and add fresh scrambled eggs and salad before serving.
2. Can I use a different type of oil?
Absolutely! Olive oil or coconut oil can be great substitutes if you don’t have grapeseed or avocado oil.
3. What can I use instead of sweet potatoes?
You can use butternut squash, russet potatoes, or even cauliflower for a different texture and taste.
4. How can I store leftovers?
Store leftovers in separate airtight containers in the refrigerator. The vegetable mix and salad stay fresh for about 2-3 days, while scrambled eggs are best eaten fresh.
5. Is this meal gluten-free?
Yes! This breakfast bowl is naturally gluten-free, making it perfect for those with gluten sensitivities.
6. Can I add cheese?
Of course! Crumbled feta, shredded cheddar, or cotija cheese would complement the flavors beautifully.
Final Thoughts & Call to Action
The Sweet Potato Breakfast Bowl with Tomato Avocado Salad is a vibrant, nutritious, and satisfying way to start your morning. With simple, wholesome ingredients, this dish is easy to customize and packed with essential nutrients.
Print
Sweet Potato Breakfast Bowl with Tomato Avocado Salad
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A hearty and nutritious breakfast bowl featuring roasted sweet potatoes, zucchini, scrambled eggs, and a refreshing tomato avocado salad. This gluten-free and dairy-free dish is packed with protein, fiber, and healthy fats to keep you full and energized all morning. Perfect for a balanced start to your day!
Ingredients
For the Tomato Avocado Salad:
- 1 avocado (diced)
- 1 cup halved cherry tomatoes
- ¼ cup minced red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon grapeseed oil or avocado oil
- 1 teaspoon grated lime peel
- 1 tablespoon lime juice
- Salt (to taste)
For the Sweet Potato and Zucchini:
- 2 tablespoons of grapeseed oil or avocado oil (or enough to coat the pan as needed.)
- 1 sweet potato (chopped into 1-inch cubes)
- 1 zucchini (chopped into 1-inch cubes)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (mild)
- ½ teaspoon garlic powder
- ¼ teaspoon of cayenne pepper (optional, to add extra heat.)
- Salt and pepper (to taste)
For the Scrambled Eggs:
- 1 teaspoon grapeseed oil or avocado oil (or as needed to coat the pan)
- 2 eggs (beaten)
- Salt and pepper (to taste)
Optional for Serving:
- Fresh cilantro leaves
- Mexican-style hot sauce
Instructions
Prepare the Tomato Avocado Salad:
- In a medium bowl, combine the diced avocado, halved cherry tomatoes, minced red onion, and chopped cilantro.
- Drizzle with grapeseed or avocado oil, and add the grated lime peel and lime juice.
- Season with salt to taste. Mix gently and set aside to let the flavors meld while preparing the rest of the bowl.
Cook the Sweet Potato and Zucchini:
- Heat 2 tablespoons of grapeseed or avocado oil in a large skillet over medium heat.
- Add the sweet potato cubes and cook, stirring occasionally, for about 8-10 minutes, until they begin to soften.
- Add the zucchini cubes to the skillet and continue to cook for another 5-7 minutes until both the sweet potato and zucchini are tender.
- Season with ground cumin, coriander, chili powder, garlic powder, cayenne pepper (if using), and salt and pepper to taste.
- Toss the vegetables to evenly coat them in the spices and cook for an additional 2 minutes.
- Once cooked, remove from heat and set aside.
Make the Scrambled Eggs:
- In a separate pan, heat 1 teaspoon of grapeseed or avocado oil over medium-low heat.
- Pour in the beaten eggs and cook, stirring gently, until just set.
Assemble the Breakfast Bowl:
- Divide the cooked sweet potato and zucchini mixture into bowls.
- Top each bowl with a portion of scrambled eggs and a generous scoop of the tomato avocado salad.
- Garnish with fresh cilantro leaves and a drizzle of Mexican-style hot sauce if desired.
Serve and Enjoy:
- Serve the breakfast bowls immediately and enjoy the combination of hearty vegetables, creamy eggs, and fresh salad.
- It’s a balanced, nutritious meal to kickstart your day!
Notes
- Make it Vegan: Replace scrambled eggs with tofu scramble or roasted chickpeas.
- Add Extra Protein: Top with grilled chicken, turkey sausage, or black beans.
- Storage: Keep leftovers in separate airtight containers in the fridge for up to 3 days. Scrambled eggs are best eaten fresh.
- Spice Level: Adjust cayenne pepper and chili powder based on your heat preference.
- Oil Substitute: You can use olive oil or coconut oil instead of grapeseed or avocado oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-inspired