A savory, protein-packed breakfast bowl featuring roasted sweet potatoes, black beans, eggs, and creamy avocado for quick weekday nourishment.

Scale

2 cups diced sweet potatoes

4 whole eggs

1 ripe avocado, sliced

1/2 cup cooked black beans

1/2 tsp smoked paprika

1 tbsp olive oil

Salt and pepper to taste

Optional: salsa, green onion, chili flakes, low-fat shredded cheese

Heat olive oil in a skillet over medium heat.

Add diced sweet potatoes, smoked paprika, salt, and pepper. Cook until golden and crispy (about 6 minutes).

In another pan, scramble or fry the eggs to your preference.

Warm black beans in a microwave or small pot.

Assemble the bowl by layering sweet potatoes, black beans, eggs, and avocado slices.

Top with optional salsa, green onion, or cheese if desired.

Substitute quinoa or butternut squash for the sweet potatoes.

Add greens or herbs for extra nutrition.

Great for meal prep—double the ingredients and store in containers.

Keywords: easy breakfast, healthy breakfast bowl, sweet potato eggs