Breakfast Sweet Potato Protein Bowl gives you a hearty morning meal with eggs, egg whites, cottage cheese, roasted sweet potatoes, spinach, cherry tomatoes, and avocado.
You get 31 grams of protein in each serving, along with plenty of vegetables and a mix of textures that keeps breakfast interesting.
Make this when you want more than toast or cereal in the morning. The sweet potatoes add a slightly sweet base, while smoked paprika, garlic, and onion give them a savory edge.
Cottage cheese adds extra protein and a creamy texture without needing a separate sauce.
This bowl also works well for breakfast meal prep. Keep the main components ready in the refrigerator, then add the avocado and tomatoes when you’re ready to eat.
Why You’ll Love This Breakfast Sweet Potato Protein Bowl
High in Protein
Each bowl has 31 grams of protein from eggs, egg whites, and cottage cheese.
Filling Breakfast
Sweet potatoes, eggs, cottage cheese, avocado, and vegetables make this a substantial morning meal.
Plenty of Vegetables
Spinach, tomatoes, sweet potatoes, avocado, and green onions add variety to every bowl.
Meal Prep Friendly
Prepare several components ahead of time and assemble the bowls when you’re ready to eat.
Sweet and Savory
Sweet potatoes balance the savory eggs, cottage cheese, smoked paprika, garlic, and green onions.
Ingredient Substitutions
Baby Spinach
Use chopped kale or another tender leafy green in place of the baby spinach. Kale may need a little more time in the skillet to soften.
Cherry Tomatoes
Grape tomatoes or chopped Roma tomatoes can replace the cherry tomatoes.
Green Onions
Use finely chopped chives in place of the green onions.
Low-Fat Cottage Cheese
Regular cottage cheese can be used if that is what you keep on hand.
Avocado
If you don’t have avocado, leave it out. The bowl will still have protein and plenty of other ingredients.
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Breakfast Sweet Potato Protein Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2 large sweet potatoes peeled and cut into ½-inch cubes
- 1 tablespoon olive oil divided
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 8 large eggs
- 1 cup liquid egg whites
- 1 cup low-fat cottage cheese
- 4 cups fresh baby spinach
- 1 cup cherry tomatoes halved
- 1 medium avocado sliced
- 2 tablespoon sliced green onions
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on the prepared baking sheet. Drizzle the sweet potatoes with 2 teaspoons olive oil, then add the smoked paprika, garlic powder, onion powder, ¼ teaspoon salt, and black pepper.
- Toss the sweet potatoes until coated with the oil and seasonings.
- Roast for 22 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly browned.
- In a medium mixing bowl, add the eggs, egg whites, and remaining ¼ teaspoon salt.
- Using a wire whisk, mix until blended.
- Heat the remaining 1 teaspoon olive oil in a large nonstick skillet over medium heat.
- Add the spinach and cook for 1 to 2 minutes, until slightly wilted.
- Pour the egg mixture into the skillet.
- Cook the eggs, stirring gently, until softly scrambled and cooked through
- Divide the roasted sweet potatoes evenly between 4 bowls. Add the scrambled eggs, cottage cheese, cherry tomatoes, and avocado to each bowl
- Sprinkle the green onions over each bowl and serve.
Notes
Tips and Tricks
Cut the sweet potatoes evenly – Keep the cubes close to ½ inch so they finish roasting at about the same time. Use a roomy baking sheet – Give the sweet potatoes enough space to roast without crowding. Crowded potatoes can stay softer instead of browning. Keep the eggs soft – Remove the skillet from the heat as soon as the eggs are cooked through. They can continue cooking from the heat of the pan. Add avocado before serving – Cut the avocado shortly before assembling the bowls to help prevent browning.Storing and Reheating
Store – Refrigerate the sweet potatoes, eggs, cottage cheese, spinach, and tomatoes in airtight containers for up to 3 to 4 days. Store sliced avocado separately and add it shortly before serving. Reheat in Microwave – Place the sweet potatoes and scrambled eggs in a microwave-safe bowl. Heat in short intervals until warmed through. Add the cottage cheese, tomatoes, avocado, and green onions after reheating. Reheat on Stovetop – Place the sweet potatoes and eggs in a nonstick skillet over medium-low heat. Warm until heated through, stirring occasionally. Add the cold toppings after reheating.Nutrition
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