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Loaded Sweet Potato Breakfast Bowls

Loaded sweet potato breakfast bowls with roasted caramelized edges, fluffy scrambled eggs, and creamy avocado. Each bowl is finished with black beans, cherry tomatoes, salsa, cheddar, and fresh cilantro for a bright, high-protein start.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sweet potatoes
  • 2 medium sweet potatoes peeled and diced
Olive oil
  • 2 tbsp olive oil divided
Smoked paprika
  • 1 tsp smoked paprika
Garlic powder
  • 0.5 tsp garlic powder
Ground cumin
  • 0.5 tsp ground cumin
Kosher salt
  • 1 tsp kosher salt divided
Black pepper
  • 0.5 tsp black pepper
Eggs
  • 6 large eggs
Milk
  • 2 tbsp milk
Black beans
  • 1 cup canned black beans drained and rinsed
Cherry tomatoes
  • 1 cup cherry tomatoes halved
Avocado
  • 1 avocado sliced
Shredded cheddar cheese
  • 0.25 cup shredded cheddar cheese
Salsa
  • 0.25 cup salsa
Fresh cilantro
  • 2 tbsp chopped fresh cilantro
Lime wedges
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan
  • 1 nonstick skillet
  • 1 small saucepan

Method
 

Roast the sweet potatoes
  1. Preheat the oven to 425°F and line a sheet pan with parchment paper for easy cleanup.
  2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, cumin, 1/2 tsp salt, and black pepper until evenly coated.
  3. Spread the sweet potatoes into a single layer and roast for 25–30 minutes, stirring halfway through, until tender and caramelized around the edges.
Cook the eggs and heat the beans
  1. Whisk the eggs with the milk and remaining 1/2 tsp salt until the mixture looks uniform.
  2. Heat the remaining 1 tbsp olive oil in a nonstick skillet over medium heat, then add the eggs and cook for 3–4 minutes, stirring gently until soft and fluffy.
  3. Warm the black beans in a small saucepan or microwave until heated through, steaming and hot.
Assemble the bowls
  1. Divide the roasted sweet potatoes among four serving bowls and spread into an even base.
  2. Top each bowl with scrambled eggs, black beans, cherry tomatoes, avocado slices, and shredded cheddar cheese.
  3. Spoon salsa over each bowl and finish with chopped fresh cilantro for a fresh green pop.
  4. Serve with lime wedges on the side, squeezing over to brighten flavors at the table.

Notes

Pro tip: roast on a single layer so the sweet potatoes caramelize instead of steam. For meal prep, store components separately (roasted sweet potatoes, eggs, beans, toppings) in the fridge up to 4 days; assemble just before eating for best texture. Freezing isn’t recommended for the avocado and eggs, but roasted sweet potatoes and beans can be frozen up to 2 months. For a dairy-free swap, use dairy-free cheddar or omit the cheese and add extra salsa or a squeeze of lime for balance.