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Delicious Sweet Potato Breakfast Bowl

A warm and creamy breakfast bowl featuring roasted sweet potatoes, fresh spinach, cherry tomatoes, and topped with feta cheese for a delightful start to the day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sweet Potato Base
  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
For the Toppings
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 1 ripe avocado, sliced
  • Fresh herbs for garnish (such as parsley or cilantro)

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, toss the diced sweet potatoes with olive oil, garlic powder, paprika, salt, and pepper until well coated.
  3. Spread the sweet potatoes evenly on a baking sheet lined with parchment paper.
  4. Roast for about 20-25 minutes, flipping halfway through for even cooking, until golden and tender.
  5. In a skillet over medium heat, add a little olive oil, then add the chopped spinach and cherry tomatoes. Sauté for 3-5 minutes until just wilted and tender.
  6. In serving bowls, layer the roasted sweet potatoes, sautéed spinach, and tomatoes. Top with crumbled feta cheese and sliced avocado. Garnish with fresh herbs.
  7. Serve and enjoy your Delicious Sweet Potato Breakfast Bowl while warm.

Notes

For vegetarian options, substitute feta cheese with plant-based alternatives. To add a spicy kick, consider red pepper flakes or a drizzle of hot sauce. Store leftovers in an airtight container for up to 3 days.