Start your day with a nourishing Sweet Potato Breakfast Bowl loaded with vibrant vegetables, protein, and healthy fats.

One large sweet potato

Arugula or spinach

Bell peppers

Red onion

Eggs

Bacon

Avocado

Crumbled feta (optional)

Fresh cilantro

Mayonnaise

Lemon juice

Sriracha

Garlic powder

Salt

Pepper

Preheat the oven to 400°F (200°C). Pierce the sweet potato with a fork and bake for 45-50 minutes until tender.
While the sweet potato is baking, cook the bacon in a skillet until crispy. Remove and drain on paper towels.
In the same skillet, sauté the chopped bell peppers and red onion for about 5 minutes until softened.
Scramble the eggs in the skillet until cooked through. If using hard boiled eggs, prepare them separately.
Once the sweet potato is baked, slice it in half and scoop out some flesh to make room for the toppings.
Top the sweet potato with arugula or spinach, sautéed bell peppers, red onion, scrambled or sliced hard boiled eggs, crispy bacon, and avocado.
Sprinkle with crumbled feta, fresh cilantro, and drizzle with a mix of mayonnaise, lemon juice, and sriracha. Season with garlic powder, salt, and pepper to taste.

Feel free to customize this bowl with your favorite vegetables and protein options.

Keywords: Sweet Potato Breakfast Bowl, healthy breakfast, meal prep, nutritious bowl, quick breakfast