Savory Sweet Potato & Egg Breakfast Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, gluten-free, dairy-free
360 cal
14g protein
40g carbs
16g fat
per serving · estimated
Ingredients
- 1 large sweet potatoes
- 2 large eggs
- 1 ripe avocado
- 1 tbsp olive oil
- 1/2 tsp paprika
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, paprika, salt, and pepper.
- 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.
- While the sweet potatoes are roasting, heat a non-stick skillet over medium heat and scramble the eggs until just set.
- Slice the avocado into thin wedges.
- Assemble the bowls by dividing the roasted sweet potatoes, scrambled eggs, and avocado slices evenly among four bowls.
- 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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