Sweet Potato Breakfast Bowl

An easy sweet potato breakfast hash is nestled over a bed of chopped kale with avocado, hard boiled eggs, tahini and any of your other favorite toppings. Enjoy this Sweet Potato Breakfast Bowl any day of the week and prep ahead for easy planning.

Sweet potato breakfast bowl layered over kale and topped with sliced avocado, boiled eggs, cilantro, lime wedge and a drizzle of tahini.

This healthy breakfast bowl is a great way to pack in vegetables and protein. If you love sweet potatoes, then you’ll love the easy sweet potato hash served with other ingredients like fresh greens and eggs.

This recipe is easy to adapt so feel free to add any of your favorite vegetables or protein options. The tahini drizzle is optional, but adds a delicious flavor to this savory breakfast bowl.

These morning bowls are a hearty and satisfying breakfast option!

Why You’ll Love This Recipe

  • You can prep ahead and enjoy it throughout the week.
  • This recipe is easy to adapt – add any of your favorite breakfast bowl ingredients.
  • It’s a great whole30, grain free, gluten free or paleo breakfast option. Omit the eggs to make it vegan.

Ingredients You Need

You will need simple fresh ingredients from your local grocery store or farmers market. You can easily adapt or change the other vegetables or bowl additions to make it your own.

All of the ingredients for the sweet potato breakfast bowl on a white tabletop including kale, sweet potato, red bell pepper, onion, eggs, avocado, cilantro, garlic, salt and pepper.

For the Sweet Potato Hash:

  • Sweet Potatoes: Any type of sweet potato works well for this recipe. Peel and chop them.
  • Onion: Sweet onion or yellow onion works best. You can also use a red onion.
  • Red Bell Pepper: You can substitute with yellow bell pepper or orange bell pepper. Green bell pepper will work but the other peppers create a sweeter flavor.
  • Garlic: Use freshly minced garlic.
  • Extra Virgin Olive Oil: You can substitute with avocado oil.

Other Bowl Ingredients:

  • Kale: You can use any other type of greens such as spinach, arugula or mixed greens. If using raw kale, be sure to massage it gently with your hands to break it down slightly so it’s softer for eating.
  • Avocado: Adds a healthy fat and delicious flavor.
  • Hard Boiled Eggs: You can also use fried eggs or any other type of cooked eggs. Boiled eggs are easy since you can boil them in advance and just grab them from your fridge when you’re ready to serve this bowl. I prefer runny yolks for the eggs in this recipe.
  • Tahini Sauce: Adds delicious flavor. You can omit if desired or substitute with freshly squeezed lime juice, a drizzle of olive oil, sour cream or another type of simple dressing. You might even like adding a drizzle of almond butter for a sweeter flavor.

Other ideas for breakfast bowl toppings include black beans, cherry tomatoes, feta cheese, bacon, pickled onions, sauerkraut, everything but the bagel seasoning.

Steps to Make a Savory Breakfast Bowl

The majority of the prep for this sweet potato breakfast bowl is making the sweet potato hash. The hash comes together in 20 minutes before adding the remaining ingredients.

Cooking sweet potatoes, red bell pepper, onion, garlic, salt and pepper in a skillet with olive oil.
  1. Make the sweet potato hash – Heat oil in a large skillet over medium heat. Add the chopped potatoes and onion. Sprinkle with salt and pepper and stir to coat in the oil. Lower the heat to medium-low, cover and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are almost fork tender. Make sure to stir occasionally and watch to make sure they don’t stick to the pan and burn.
  2. Assemble the breakfast bowl – Serve the sweet potato hash over a bed of chopped kale. Add your favorite breakfast bowl toppings including sliced avocado, hard boiled eggs and a light drizzle of tahini sauce.

You can substitute roasted sweet potatoes or sautéed sweet potatoes for the sweet potato hash, if desired.

A spoon drizzles a small amount of tahini over the bed of sweet potato hash, kale, boiled eggs and sliced avocado.

Recipe Tips

  • Prep Ahead: You can prep the entire sweet potato breakfast bowl in advance and then store in the refrigerator for up to 3 days. Or you can prep the sweet potato hash in advance, reheat in the microwave and then assemble the remaining ingredients when you are ready to eat. Either way, this is a great make ahead breakfast recipe for when you need something healthy fast.
  • Add more protein! Breakfast is a great time to add more protein to your meal. In addition to the eggs, you can add roasted chicken, cooked salmon, bacon, turkey sausage, chickpeas, black beans, a dollop of greek yogurt or a sprinkle of hemp seeds.
  • Add spicy flavor: If you love a bit of spiciness, add a pinch of red pepper flakes to the sweet potato hash while cooking. Or you can drizzle the bowl with a bit of hot sauce.
  • Make a vegan sweet potato breakfast bowl – You can easily adapt this savory breakfast bowl to make it a simple vegan breakfast recipe. Simply omit the eggs and add other plant based protein like black beans or chickpeas.
A close up photo of the sweet potato breakfast bowl with everything piled into a bowl and tahini drizzled on top.

If you’re looking for other easy breakfast recipes, try these Mini Blueberry Muffins, Ham and Frittata, or Strawberries and Cream Oatmeal. They all work great for meal prep!

Did you make this savory breakfast bowl recipe? Leave a recipe rating and review below.

Sweet potato breakfast bowl layered over kale and topped with sliced avocado, boiled eggs, cilantro, lime wedge and a drizzle of tahini.

Sweet Potato Breakfast Bowl

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
An easy breakfast bowl made with sweet potato hash, fresh greens, boiled eggs and chopped avocado.
5 from 2 votes


For the Sweet Potato Hash:

  • 2 tablespoons avocado oil, or extra virgin olive oil
  • 2 medium sweet potatoes, chopped into 1/2" pieces
  • 1/2 sweet onion, chopped into 1/2" pieces
  • 1 red bell pepper, chopped into 1/2" pieces
  • 2 garlic cloves, minced
  • Salt and Pepper

Other Bowl Ingredients

  • Kale, chopped and massaged (or spinach or mixed greens)
  • Avocado, sliced or chopped into small pieces
  • Hard Boiled Eggs
  • Tahini Sauce
  • Fresh Cilantro, chopped


  • Heat oil in a large skillet over medium heat. Add potatoes and onion. Sprinkle with salt and pepper. Stir to coat in the oil.
  • Lower heat, cover and cool for 15 to 20 minutes, stirring occasionally, until the potatoes are almost tender. (Watch to make sure they don't stick to the pan or burn.)
  • Turn heat to high and stir in the bell pepper and garlic. Cook on high for 2 to 5 minutes or until the potatoes are cooked through.
  • Serve the potato hash over a bed of chopped kale. Add sliced avocado, hard boiled egg and a light drizzle of tahini sauce. Garnish with chopped cilantro.


Nutritional information includes all of the ingredients listed above. Any additional ingredients will change the nutritional information. 
Storage: Store these savory breakfast bowls in a sealed container in the refrigerator for up to 3 days. 


Calories: 273kcal, Carbohydrates: 32g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Cholesterol: 47mg, Sodium: 91mg, Potassium: 651mg, Fiber: 6g, Sugar: 8g, Vitamin A: 17892IU, Vitamin C: 53mg, Calcium: 87mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

3 comments on “Sweet Potato Breakfast Bowl”

  1. It’s a totally healthy recipe. Thank you so much.

  2. This is delicious! So filling without being too heavy! Love it!

  3. This was such a hit! Thank you for loving all the ingredients, can’t wait to try this!

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