Savory Breakfast Sweet Potato Bowls

• 2 medium sweet potatoes, cubed
• 8 slices bacon
• 4 large eggs
• 1/4 cup chopped fresh chives
• Salt to taste
• Pepper to taste
• 1 tablespoon olive oil
• Optional: hot sauce

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potato cubes with olive oil, salt, and pepper, spread on a baking sheet, and roast for 25 minutes.
3. 3 While sweet potatoes roast, cook bacon in a skillet until crispy, then drain on paper towels.
4. 4 In the same skillet, poach or fry eggs to your liking.
5. 5 Divide roasted sweet potatoes among four bowls.
6. 6 Top each bowl with two slices of bacon and one egg.
7. 7 Garnish with chives and season with additional salt and pepper if desired.
8. 8 Serve immediately with optional hot sauce on the side.

Equipment

• Baking sheet
• Skillet

Variations

• Add sautéed spinach or kale for extra greens.
• Swap bacon for turkey bacon for a lighter option.

Substitutions

• Use coconut oil instead of olive oil for a different flavor profile.

Pairings

• Fresh orange juice
• A steaming cup of coffee

Nutrition

Tips

• For a vegan version, skip the bacon and egg and add a fried tofu slab or avocado.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently in the oven.

Serving Suggestions

• Serve with a side of fresh fruit or a tangy yogurt parfait.

FAQ