Name: Spinach, Avocado & Egg Bowl with Roasted Sweet Potato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups Fresh spinach or mixed greens (Baby spinach preferred, choose organic if possible.); 1 Avocado, sliced (Pick one just soft to the touch.); 2-3 Eggs (Free-range preferred for golden yolks.); 1 Medium sweet potato, sliced into rounds (Firm and unblemished potatoes are ideal.); 1 tbsp Olive oil (High-quality extra-virgin olive oil recommended.); Salt & freshly ground black pepper (To taste.); Crushed red chili flakes (Optional, for a gentle kick.)

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A Cozy Morning Routine: My Spinach, Avocado & Egg Bowl with Roasted Sweet Potato

There’s something about slow weekend mornings—the sunlight trickling through my kitchen window, the gentle hiss of coffee brewing, the promise of a nourishing breakfast ahead—that always makes me feel grounded. On these days, I turn to my favorite spinach, avocado & egg bowl with roasted sweet potato. This colorful bowl isn’t just a recipe; it’s a ritual, one that started when I craved a breakfast that was hearty, wholesome, and a little bit special.

I still remember the first time I assembled this bowl: the kitchen smelled of caramelized sweet potatoes and toasted olive oil, avocado slices gleamed green and inviting, and those jammy eggs? They were absolute perfection. If you’re searching for a simple, healthy breakfast that feels like a treat, you’re in the right place.

Why You’ll Adore This Spinach, Avocado & Egg Bowl with Roasted Sweet Potato

Let’s be real: weekday mornings are often a blur. But this easy breakfast bowl makes you want to slow down, savor, and treat yourself right. Here’s why you’ll love it:

It’s bursting with flavor and texture. Creamy avocado, jammy boiled eggs, crispy roasted sweet potato, and fresh spinach—every bite is a new adventure (and don’t get me started on that sprinkle of chili flakes!)
Nutrient-packed and actually filling. With protein from the eggs, fiber from sweet potatoes, and healthy fats from avocado, you’ll stay satisfied for hours.
Ridiculously easy and foolproof. Minimal prep, simple steps, and it comes together in under 30 minutes.
Almost too pretty to eat. The vibrant greens, golds, and oranges make it totally Instagram-worthy (not that breakfast needs an audience, but hey…).

Ingredients You’ll Need for Spinach, Avocado & Egg Bowl with Roasted Sweet Potato

Grab these basics:

Fresh spinach or mixed greens (2 cups): I love using baby spinach, but any greens will work. Choose organic if you can—tender leaves taste best.
Avocado (1, sliced): Pick one just soft to the touch, but not mushy. A little lime squeezes over slices keeps them green if you want.
Eggs (2–3): I prefer free-range for bright, golden yolks. Soft boil them for that dreamy jammy center.
Medium sweet potato (1, sliced into rounds): Go for firm, unblemished sweet potatoes. Slice evenly for roasting perfection.
Olive oil (1 tbsp): Use good quality here for that rich flavor. Extra-virgin is always a win.
Salt & freshly ground black pepper: Can’t skip the basics!
Crushed red chili flakes (optional): Adds a gentle kick—totally up to your heat preference.

(Psst—these are all easy ingredients you can find at almost any grocery store. Nothing fussy or fancy, promise.)

Step-by-Step Guide: Making the Perfect Spinach, Avocado & Egg Bowl with Roasted Sweet Potato

Roast your sweet potatoes.
- Preheat your oven to 200°C (400°F).
- Toss sweet potato rounds with olive oil, salt, and a little pepper. Spread them out on a baking tray so they roast, not steam.
- Pop them in the oven for 20–25 minutes, giving them a flip halfway (I love sneaking one for quality control. It’s cook’s privilege!).
Boil your eggs for jammy yolks.
- Bring a pot of water to a gentle boil.
- Lower your eggs in (I use a spoon so I don’t risk cracks!).
- Set your timer for 7 minutes for jammy eggs.
- Immediately transfer them to an ice bath for 5 minutes—this stops the cooking and makes peeling a snap.
Assemble your bowl.
- Start with a generous handful of greens.
- Layer in roasted sweet potato rounds.
- Arrange your creamy avocado slices.
- Peel, halve, and nestle your eggs right on top.
- Finish with a sprinkle of chili flakes, a little salt, and fresh cracked pepper.

Simple, right? And SO satisfying.

My Secret Tips and Tricks for Spinach, Avocado & Egg Bowl Success

Over the years, I’ve picked up a few tricks to keep this sweet potato breakfast bowl truly crave-worthy:

Don’t overcrowd your pan! Giving your sweet potatoes space helps them crisp up rather than steam (crispy edges are the goal).
Jammy eggs, every time: If you’re anything like me and love that just-set yolk, don’t skip the ice bath after boiling. Perfect texture!
Layer while it’s warm: Spinach softens slightly under the warm sweet potato and eggs, giving it the best silky texture.
Avocado hack: If your avocado isn’t quite ripe, pop it in a paper bag with a banana overnight for perfect softness.

Trust me—these little extras turn a good breakfast bowl into a great one.

Creative Variations and Ingredient Swaps

One of my favorite things about this spinach, avocado & egg bowl is how customizable it is. Here are some easy variations if you want to mix things up:

Make it vegan: Swap eggs for crispy chickpeas or tofu cubes, and drizzle with tahini.
Change up the greens: Baby arugula, kale, or romaine add different flavors and textures.
Try another root veggie: Roasted butternut squash, carrots, or even parsnips are a fun twist (and add more color).
Add grains: Spoon your bowl over cooked quinoa or brown rice for an extra-filling meal.
Amp up the flavor: Scatter some feta cheese, pickled onions, or a squeeze of lemon on top.

These flexible options make this breakfast work for just about any dietary preference—or whatever you’ve got in the fridge!

How to Serve and Store Your Spinach, Avocado & Egg Bowl with Roasted Sweet Potato

This breakfast bowl is best served fresh. I love it slightly warm (spinach wilts just a little under the heat—yum), with a strong coffee or tea on the side.

To store:

Prep ahead by roasting sweet potatoes and boiling eggs the night before, then assemble in the morning.
Leftovers keep in the fridge for up to 2 days, though I recommend slicing the avocado fresh to avoid browning.
Store components separately for max freshness (especially those jammy eggs!)—then just layer and enjoy.

This routine is a lifesaver for busy mornings or meal-prepping for the week.

FAQs: Your Top Questions About Spinach, Avocado & Egg Bowl with Roasted Sweet Potato Answered

Can I meal prep this sweet potato breakfast bowl for the week?
Absolutely! Roast a batch of sweet potatoes and keep boiled eggs on hand. Just slice fresh avocado each morning for peak creaminess.

Are there protein-boosting options for this breakfast bowl?
Totally. Add a scoop of cottage cheese, a sprinkle of seeds (like hemp or pumpkin), or even grilled chicken for extra protein.

Is this recipe gluten-free and dairy-free?
Yep, as written, this bowl is naturally gluten-free and dairy-free—super friendly for all kinds of dietary needs.

Can I use regular potatoes instead of sweet potato?
You bet! Try Yukon Gold or red potatoes for a more classic taste. Roasting time will be about the same.

How can I make the eggs easier to peel?
The ice bath trick is a must! Also, slightly older eggs (rather than super fresh) tend to peel more easily.

Whether you’re celebrating a slow Saturday, meal prepping for busy mornings, or just want to try a nourishing new breakfast, this spinach, avocado & egg bowl with roasted sweet potato checks all the boxes. Let me know how you make it your own—and don’t forget a generous pinch of salt and pepper. Happy breakfasting!