Whether it’s for breakfast or breakfast for supper, you need these simple and filling Spicy Sweet Potato Breakfast Bowls in your life!

Spicy Sweet Potato Breakfast Bowls

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 large sweet potato, peeled and cubed
  • 1 tbsp extra virgin olive oil
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 kosher salt
  • 1/8 tsp of ground black pepper
  • pinch of cayenne pepper
  • 4 eggs
  • 2 tsp chives, chopped
  • 4 cups spinach, fresh
  • 1 cup lentils, cooked
  • Optional: additional salt, pepper and garlic powder to taste
  • Optional: tomato, avocado, feta and basil as toppings
  1. Instructions
  2. For the sweet potatoes: Pre-heat oven to 400 degrees and line a baking sheet with parchment paper. In a medium-sized bowl, add the cubed sweet potato and drizzle with oil. In a small bowl, combine the oregano, garlic powder, paprika, cumin, salt, pepper and cayenne pepper. Coat the potatoes with the spice mixture, spread out on baking sheet and bake for 15-20 minutes, or until tender.
  3. For the eggs: Pre-heat frying pan with a drizzle of olive oil. In a small bowl, whisk together the eggs, chives and a dash of salt, pepper and garlic powder to taste. Add to frying pan and cook on medium heat by gently folding over the eggs a few times until cooked and scrambled. This should only take a minute or two.
  4. For the lentils and spinach mixture: Cook lentils according to package directions. Pre-heat a frying pan with a drizzle of olive oil. Add the spinach and cooked lentils, and add a dash of salt, pepper and garlic powder to taste. Cook on low heat until the spinach is sautéed. This should only take a few minutes.
  5. Assemble the breakfast bowls: Divide the lentil and spinach mixture into two separate bowls. Layer on the sweet potatoes and scrambled eggs. Add the optional toppings and serve.