Savory Sweet Potato & Egg Breakfast Bowl

American · 30 min · vegetarian, gluten-free, dairy-free, paleo

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Ingredients

• 2 large sweet potatoes
• 4 large eggs
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tsp paprika
• to taste salt
• to taste black pepper

Method

1. Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, paprika, salt, and pepper.
2. Spread the sweet potatoes on a baking sheet and roast at 400°F (200°C) for about 15-20 minutes until tender and slightly crispy.
3. While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and scramble the eggs until just set.
4. Slice the avocado into thin wedges.
5. Assemble the bowls by dividing the roasted sweet potatoes, scrambled eggs, and avocado slices evenly among four bowls.
6. Season with additional salt and pepper if desired. Serve warm.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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