These Healthy Sweet Potato Breakfast Bowls are super easy to make and topped with egg, black beans, and avocado. This recipe is ready in only 20 minutes!
I’m calling this recipe Healthy Sweet Potato Breakfast Bowls because it contains ‘breakfast-like’ ingredients, but really, these bowls are great any time of the day or night. They’re so easy to make, take no time at all, and give you a nice and hearty meal. I love recipes that end up getting eaten from a bowl. Some of the best meals on earth are served in bowls. Soups, stews, pasta, salads – chances are if its served from a bowl it’s going to taste good. I’m a firm believer in eating breakfast food any time of day so this is a quick favorite dinner of mine. Meals like this are great when you want something healthy but don’t want to put a ton of effort into planning and preparing it. Yes, even food bloggers like a night of easy cooking every now and then.
Heat oven to 400 degrees.
Cut 2 large sweet potatoes into small cubes (about 5 cups). Try to cut the cubes into a uniform size to ensure even cooking.
Place the cubed sweet potatoes onto a baking sheet (use 2 baking sheets if sweet potatoes do not fit on 1 sheet). Drizzle 1 Tbsp. or so of olive oil onto the sweet potatoes. Sprinkle 1 1/2 tsp. garlic powder, 1 1/2 tsp. cumin, 1 tsp. chili powder, and a generous pinch of salt and pepper over the potatoes. Toss to coat in the oil and spices.
Place the sweet potatoes in the oven and roast for 22-25 minutes, shaking the pan once or twice to prevent sticking. The insides of the potatoes should be soft and the edges slightly crispy. Remove from oven once finished cooking and set aside.