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
318 cal
12g protein
45g carbs
10g fat
per serving · estimated
Ingredients
- 1 large sweet potatoes
- 1 tbsp olive oil
- 2 large eggs
- 1/2 cup spinach
- to taste salt
- to taste black pepper
- 1/4 cup feta cheese (optional)
Method (tap to check — screen stays awake)
- Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper.
- Roast the sweet potatoes on a baking sheet at 400°F (200°C) for about 20 minutes, until tender and slightly caramelized.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
- In a separate pan, cook the eggs sunny side up or scrambled to your preference.
- Assemble the bowls by dividing roasted sweet potatoes, sautéed spinach, and eggs evenly into 4 bowls.
- Sprinkle with feta cheese if using, and season with additional salt and pepper to taste.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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