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Well-Balanced Sweet Potato Breakfast Bowls with Spinach, Avocado, and Sunflower Seeds | theroastedroot.net @roastedroot #vegetarian #breakfast #recipe
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5 from 1 vote

Sweet Potato Breakfast Bowls with Beet Greens and Avocado

Sweet Potato Breakfast Bowls with Beet Greens and Avocado are loaded with nutrients for an amazing way to start the day.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Servings: 2 Servings
Author: Julia

Ingredients

  • 1 large sweet potato roasted
  • 1 tablespoon grapeseed or olive oil
  • 3 cloves garlic minced
  • 2 ounces bunches beet greens washed and chopped (about 3 to 5 )*
  • 5 ounces baby spinach
  • 4 to 8 eggs fried, scrambled, or poached
  • 1 large avocado sliced
  • Salt and cracked pepper to taste

For Serving:

  • Sunflower seeds
  • Chia Seeds
  • Hot Sauce
  • Salsa
  • Sour Cream/Greek yogurt

Instructions

  • Preheat your oven to 400 degrees F.
  • Wash and pat dry the sweet potato. Poke holes in it using a fork, wrap it in foil, and bake in the oven for 60 to to 70 minutes, or until very soft and juices are seeping out. Remove potato from the oven and allow it to cool before removing the foil. Slice it into thick slices and set aside until ready to use.
  • In a large skillet, add the oil and heat to medium-low. Add the garlic and saute until fragrant, about 1 minute. Add the chopped greens and spinach and cover the skillet with a lid. Allow greens to cook until softened, about 2 to 3 minutes.
  • Divide greens between 4 bowls. Add sweet potato slices, avocado, and fried eggs.
  • Serve with sunflower seeds, chia seeds, salsa, and/or a dollop of sour cream or plain Greek yogurt.

Notes

*You can replace beet greens with your choice of spinach, chard, or kale

Nutrition

Serving: 1grams