Start your day off right with this hearty and flavorful Sweet Potato Breakfast Bowl, a delicious and nutrient-packed option to fuel your morning. This dish combines tender sweet potatoes and zucchini, spiced to perfection, with creamy scrambled eggs and a refreshing tomato avocado salad. The vibrant flavors of cumin, coriander, and chili powder make this breakfast bowl a satisfying and balanced meal. Whether you’re meal-prepping for the week or making a special weekend brunch, this recipe is the perfect combination of fresh, savory, and slightly spicy.
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!
Conclusion:
This Sweet Potato Breakfast Bowl with Tomato Avocado Salad offers a delightful fusion of flavors and textures. The spiced sweet potatoes and zucchini provide a warm, savory base, complemented by the fresh and zesty salad. The scrambled eggs add a rich, protein-packed layer, making this meal both satisfying and nutritious. Whether you’re in need of a filling breakfast or a quick brunch option, this bowl delivers both flavor and nutrition in every bite.
Sweet Potato Breakfast Bowl with Tomato Avocado Salad
A flavorful and healthy breakfast bowl featuringspiced sweet potatoes and zucchini, creamy scrambled eggs, and a fresh tomatoavocado salad, perfect for a nutritious 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!